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Slow Roasted Beef Tenderloin
Recipes
Slow Roasted Beef Tenderloin
6 servings
70 minutes total

Ingredients

  • 2 ½ lb whole beef tenderloin
  • 2 teaspoons steak seasoning
  • ½ lemon, for zest
  • 1 tablespoon fresh thyme, finely chopped
  • 1 shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard

Steps

    1. Preheat oven to 450°F. Season tenderloin with steak seasoning. Zest lemon (1 teaspoon) and combine zest with remaining ingredients in small bowl. Rub herb mixture over meat then arrange tenderloin in roasting pan.
    2. Place pan in oven; immediately reduce oven temperature to 375°F. Roast 35–40 minutes until 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done)*. Transfer roast to cutting board; let stand 10–15 minutes before slicing.
    *NOTE: the doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ⅙ recipe serving: Calories 360, Total Fat 18g, Sat Fat 6g, Trans Fat 0.5g, Chol 135mg, Sodium 380mg, Total Carb 2g, Fiber 0g, Sugars 1g, Protein 44g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 30%