Slow-Roasted Beef Tenderloin


Preheat oven to 250°F

An amazing way to get a perfect medium-rare roast.


2 Tbsp. extra-virgin olive oil
2 tsp. coarsely chopped fresh thyme
2 tsp. minced garlic
Kosher salt

freshly ground black pepper

4 lb. beef tenderloin roast, preferably from the thicker end, trimmed of silver skin

Serves 8


In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it.

Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130 degrees for medium rare, about 1 hour.

Note: we recommend that you bake the roast at 6:00 pm until 7:00 pm. Once the guests arrive take out the roast and let rest (covered with foil) on top of stove.

When ready to serve, transfer to a carving board and cut the tenderloin crosswise into 1/4-inch slices. Two slices per person per plate.

Make ahead: You can season the tenderloin up to 6 hours ahead, cover and refrigerate. If you make ahead, allow the roast to reach room temperature before baking.

Serve with Double Mushroom Ragout and Lemon-Thyme Spinach for an exceptionally delicious, special meal.

Source: Virginia Kromkamp, Dec 2011