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whole roasted beef tenderloin with a few slices in front and sauce on the side

Slow Roasted Beef Tenderloin

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Slow roasted beef tenderloin is an elegant, impressive main dish that’s surprisingly easy to prepare. With a tender (cut-with-a-fork) buttery texture, beef tenderloin is a mild cut of beef with minimal fat. And, when slow roasted, it’s evenly cooked and moist inside with a slightly crispy crust. It pairs well with this Horseradish Mustard Sauce on the side.

  • Prep Time: 5 minutes
  • Resting time (before and after):: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free



Beef Tenderloin

  • 1 (2 1/2 to 3-pound) whole beef tenderloin, trimmed and tied*
  • Olive oil
  • Kosher salt
  • Fresh ground pepper
  • Vegetable or other neutral, high heat oil (for searing)

Horseradish-Mustard Sauce

  • 3/4 cup mayonnaise
  • 1/4 cup prepared horseradish (or more to taste)
  • 2 tablespoons sour cream
  • 1 tablespoon whole grain or creole mustard
  • 2 teaspoons Dijon mustard
  • Kosher salt, to taste


Beef Tenderloin

  1. Preheat the oven to 275 degrees.
  2. Pat the tenderloin dry with paper towel. Brush all over lightly with olive oil. Season generously with salt and fresh ground pepper. Let sit at room temperature for 20 to 30 minutes.
  3. Coat a skillet (preferably cast iron) large enough to hold the tenderloin with vegetable oil and heat over high heat – or heat a grill to high. When hot, sear the outside of the tenderloin just until browned on all sides. Don’t turn too much!
  4. Place the seared tenderloin in a roasting pan or on a broiler rack and roast until the internal temperature reaches 135 degrees for medium rare or 145 degrees for medium – around 45 to 60 minutes. I recommend checking the temperature frequently, starting at around 30 minutes. The size and thickness of your tenderloin can change the cooking time significantly
  5. When meat reached desired temperature, remove it from the oven, cover with foil and let sit for at least 10 minutes before serving.

Horseradish-Mustard Sauce

  1. In a medium mixing bowl, stir all ingredients together.
  2. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Season to taste with kosher salt before serving.


*Ask your butcher to trim and tie the tenderloin for you.

Make ahead: The sauce can be prepared, covered and stored in the refrigerator up to 2 days before serving. The tenderloin can be seared, roasted, cooled, covered, and refrigerated earlier in the day. Bring to room temperature before serving.

  • Author: By Lee Clayton Roper
  • Category: Beef, Entertaining, Gluten free
  • Method: Roast
  • Cuisine: American