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by Christina Hitchco*ck
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Slow Roasted Beef Tenderloin is one of those favorites that is surprisingly easy to make. Your family and friends won’t stop talking about it!
There are tips and tricks to make slow-roasted beef tenderloin even easier. This fool-proof recipe will result in a perfect roast for your Christmas dinner.
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About Slow Roast Tenderloin Beef
In this beef tenderloin recipe the meat gets seared and coated with a glaze full of flavor. In the oven the meat is roasted while the glaze caramelizes, resulting in absolute perfection.
If you have vegan guests, giveVegan Mushroom Wellingtona try. Or, try this Sous Vide Beef Wellington for an impressive holiday meal.
Why This Oven Slow Roasted Beef Tenderloin is a Keeper
- 30 Minutes:Cooks in less than 30 minutes. Just make sure you do your prep earlier.
- Easy Steps: This recipe’s instructions makes slow roasting a beef tenderloin less intimidating. Tenderloin makes a fancy and delicious meal.
- Guest Worthy:Make for anyone you truly love and want to impress. You will feel like Ina Garten the Barefoot Contessa.
- Adaptable:You can add different ingredients to create your own roast unique to you. Try sage, thyme or a squeeze of fresh lemon juice when slow-roasting beef tenderloin.
If you’re looking for more recipes that use beef, try thisAir Fryer Beef Roast, BBQ Country Style Beef Ribs and Korean Beef and Broccoli
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Should beef tenderloin be cooked fast or slow?
A beef tenderloin roast is best if it’s cooked low and slow rather than fast over a high heat. This helps to enhance flavors and texture of this lean cut of meat.. For a tender cut of beef cook the tenderloin low and slow.
Ingredient Notes for Beef Tenderloin in the Oven
- Whole Beef Tenderloin: Pick out a center-cut tenderloin, also known as a chateaubriand. It should be a good, thick filet for this new recipe. To roast it low and slow.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for the Best Slow-Roasted Beef Tenderloin with Rosemary
- Sauce: If you don’t want your roast to have a wine sauce, you can make a mushroom sauce from fresh mushrooms and beef broth.
- Other Herbs: Any herbs that your family enjoys can be used in this Christmas worthy dinner.
- Horseradish: Try making a horseradish cream sauce to go with your filet of beef.
How to Make this Slow-Roasted Beef Tenderloin Recipe
This recipe takes some effort, but the result is well worth it!
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These are the basic steps for makingSlow Roasted Beef Tenderloin with Port Wine Sauce.Refer to the full, printable recipe card below for detailed instructions.
STEP 1: Prep
Tie beef to ensure even size throughout. Season the beef with kosher salt and pepper, or whatever seasonings you like. Cover and refrigerate for 2 hours to 2 days.
Remove roast from fridge 1 hour before roasting and preheat oven to 475 degrees.
STEP 2: Brown & Glaze
Heat olive oil in a cast iron pan and reverse sear beef on all sides to give it a nice brown crust.
In a small bowl, stir together dijon mustard, worcestershire sauce, garlic, honey, soy sauce, thyme and pepper.
STEP 3: Roast the Beef Low and Slow
Spread dijon glaze over entire tenderloin. Place the tenderloin in the oven until it’s at the desired doneness and is perfectly cooked.
STEP 4: Wine Sauce
Heat the olive oil in a sauce pan over medium heat, then add shallots and cook until soft, then the garlic. Next add beef stock, wine, cranberries and thyme and bring to boil, then reduce heat to simmer.
In a small bowl, mix cornstarch and water. Pour cornstarch mixture into sauce and whisk to thicken. Add butter and whisk until melted.
STEP 5: Rest the Oven Roasted Beef Tenderloin & Slice
Remove from the oven, cover with aluminum foil and allow tenderloin to sit for 15 minutes before slicing the beautiful tenderloin on a platter.
Recipe FAQs for the Best Beef Tenderloin Roast
Center-cut beef tenderloins are thicker, tender cuts of meat that let you have a little more time to perfect grill marks and cook without overcooking it. Tenderloins also make a juicy, tender steak!
You’ll need butcher’s twine to tie around the beef. Take your twine and tie knots along the cut of meat.
How to check for doneness for beef is by using a meat thermometer. Check the internal temperature by inserting the thermometer into the thickest part. Cooking time varies depending on desire of doneness.
Internal Temperature reaches medium-rare is when it reaches 125 degrees, or has been in the oven for 22-26 minutes.
A tenderloin is the entire piece of meat while filet mignon is the cut off the smaller end of the tenderloin.
Expert Tips for Making This Slow Roasted Beef Tenderloin Recipe
- Tips & Tricks:Know the basics for cooking skillet-to-oven before you start.
- Rest: The beef needs to rest several times throughout this recipe – after it’s salted and after it’s roasted.
- Fresh Rosemary: Try a delicious slow-roasted beef tenderloin with rosemary.
- Pan: Use a cast iron pan, it can take the high heat to sear as well as be in the oven.
- Salting: Salt the beef 24 to 36 hours in before you want to use it to enhance the flavor and texture.
- Tarragon: Add tarragon to your herbs and spices for a different flavor.
- Type of Port Wine: For a beef tenderloin, be sure to use a ruby port wine, or red wine. Or even a horseradish sauce for this beef tenderloin roast recipe.
What to Serve with Slow Roast Tenderloin Beef
- Bacon Mac and Cheese
- Cheesy Garlic Stuffed Bread
- Tri Color Pasta Salad
5 from 8 votes
Slow Roasted Beef Tenderloin with Port Wine Sauce
Yield: 8 people
Prep: 2 hours hours
Cook: 26 minutes minutes
Resting time: 15 minutes minutes
Total: 2 hours hours 41 minutes minutes
Slow Roasted Beef Tenderloin is one of those favorites that is surprisingly easy to make. Your family and friends won’t stop talking about it!
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Ingredients
Beef Tenderloin
- 4 pound Beef tenderloin roast
- Kosher salt
- 2 tablespoons Olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cloves Garlic, mashed into a paste
- 1 teaspoon Honey
- 1 teaspoon Soy sauce
- 1 teaspoon Dried thyme
- ½ teaspoon Black pepper
Port Wine Cranberry Sauce
- 2 tablespoons Olive oil
- 1 Shallot, minced
- 4 cloves Garlic, minced
- 2 cups Beef stock
- 1 ½ cups Port wine
- ¼ cup Dried cranberries
- ½ teaspoon Dried thyme
- 1 ½ tablespoons Cornstarch
- 1 ½ tablespoons Water
- 2 tablespoons Butter
Instructions
Beef Tenderloin Roast
Tie beef to ensure even size throughout.
Salt all sides of the tenderloin roast with kosher salt.
Cover and refrigerate for at least 2 hours but up to 2 days.
Remove roast from fridge 1 hour before roasting.
Preheat oven to 475 degrees.
Heat olive oil in a cast iron pan and sear beef on all sides.
In a small bowl, combine dijon mustard, worcestershire sauce, garlic, honey, soy sauce, thyme and pepper; Stir to combine.
Spread dijon glaze evenly over entire roast.
Place roast back in cast iron skillet and roast in oven to desired doneness: Rare (120 degrees), about 16-20 minutes, Medium Rare (125 degrees), about 22-26 minutes.
Remove beef from oven, cover with foil and rest for 15 minutes before slicing.
Port Wine Cranberry Sauce
Heat olive in a sauce pan over medium heat.
Add shallots and cook until soft, about 5 minutes.
Add garlic and cook for 30 seconds.
Add stock, wine, cranberries and thyme, bring to boil then reduce heat to simmer.
Simmer for 8 minutes or until sauce reduces to about 2 cups.
In a small bowl, mix cornstarch and water to form a slurry.
Pour cornstarch mixture into sauce and whisk to thicken.
Add butter and whisk until melted.
Serve sauce over sliced tenderloin.
Expert Tips
- Tips & Tricks:Know the basics for cooking skillet-to-oven before you start.
- Rest: The beef needs to rest several times throughout this recipe – after it’s salted and after it’s roasted.
- Pan: Use a cast iron pan, it can take the high heat to sear as well as be in the oven.
- Salting: Salt the beef 24 to 36 hours in before you want to use it to enhance the flavor and texture.
- Tarragon: Add tarragon to your herbs and spices for a different flavor.
- Type of Port Wine: For a beef tenderloin, be sure to use a ruby port wine.
Estimated Nutritional Information
Calories: 818kcal | Carbohydrates: 14g | Protein: 43g | Fat: 60g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 348mg | Potassium: 889mg | Fiber: 1g | Sugar: 8g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 6mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Author: Christina Hitchco*ck
Course: Main Dish
Cuisine: American
5 thoughts on “Slow Roasted Beef Tenderloin with Port Wine Sauce”
Your recipe combines a few of my favorite things! I know the beef is going to be delicious; add that cranberry sauce with wine, garlic … #salivating! Happy 2020 – sizzle on!
Reply
I’m totally loving this flavor combo too!
Reply
Beef tenderloin is my fave! I make an herbed one with a similar sauce. This is a perfect recipe for a holiday dinner!!Reply
I love that you made your sauce into a glaze. Cranberry and beef are a great pair!
Reply
I got the Roast Perfect app last year and was so pleasantly surprised. Nice cuts of meat like yours used to intimidate me but not any more. Yours looks heavenly by the way!Reply
