Slow Roasted Beef Tenderloin | Get Cookin

Slow Roasted Beef Tenderloin

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Slow Roasted Beef Tenderloin is a very respected dish on the holiday table and for special occasions.  It is a very easy recipe to prepare. A Slow Roasted Beef Tenderloin  needs very  little attention and there is no fuss. This is a very versatile recipe adaptable to most people’s taste.


  • 1 whole beef tenderloin (about 6 lb.), trimmed of the chain and of excess fat and sinew (Ask your butcher to do the trimming for you if you prefer)
  • 2 tablespoons of vegetable or cooking oil
  • Sea Salt and freshly ground black pepper
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh oregano
  • 6 sprigs fresh thyme


  1. Pre-heat your oven to 250°F.
  2. Drizzle the oil evenly over the roast.Season the beef generously with salt and pepper and rub it evenly over the surface of the roast.
  3. Fold the thin tail piece under to create an even thickness along the roast.
  4. Tie the roast with butcher’s twine at regular intervals to help it hold its shape during cooking.
  5. Put the herbs in the bottom of a roasting pan and cover with a wire rack.
  6. Put the beef in a roasting pan and roast until an instant-read thermometer inserted into the thickest part reads 130°F for medium rare. This will usually take about 2 hours but begin watching it after about 1 1/2 hours to make sure the roast does not overcook.
  7. When the desired internal temperature has been reached, remove from the oven and tent with foil for about 30 minutes to rest. Carve into desired serving pieces and serve with your favorite sauces.



  1. I need to cook my meats until they are well done for my husband. This is not an option but a requirement. The beef tenderloin and prime rib recipes look delicious and I’d love to try them – but how do I adjust them for well done parts? Any suggestions?

  2. Additional cooking time will be needed for the prime rib. Instead of multiplying the weight of the roast by 5, multiply it by 6, or even 7 minutes but please use a meat thermometer to insure it is cooked to the temperature you desire. The beef tenderloin can simply be roasted longer but again, use the meat thermometer. In your case, the thermometer is your friend 😀

  3. I’m cooking a prime rib roast for Christmas Dinner (with the ribs in tact). I need the end pieces to be medium well and the middle to be medium rare. How can I accomplish this using your cooking time formula? Thanks for helping me out.

  4. Can you use deer tenderloin instead of beef

  5. What kind of sauce do you serve? If made with a mustard crust, does it matter what kind of mustard: spicy, Dijon, etc. ?

  6. That is an interesting problem to have Steve. Since the roast is on the rib and standing they are probably all evenly sized. I think what I would do is the follow the instructions as is and then slice the pieces you want to serve medium well. Bring them to medium well in some warm au jus or warm them in a skillet with butter… very gently.

  7. Paul, yes you can but deer meat (venison) tends to dry out at higher temps. You might want to research it a bit and see if the temp on this recipe is going to be acceptable. I think you should be fine with it but seek out some info before using this method.

  8. Dianne, For this roast I’ll either make a wine reductions sauce of what little pan juices there are or usually I use my own horseradish sauce. If using mustard, I personally like either a Dijon mustard or a grainy German mustard.

  9. Take the venison loin (tenderloins are small and just need pan frying in butter) and cut in half. Lay good bacon on it and some seasoning, Then put the other half on it like a sandwich. Roll bacon around it and tie it together.

    I roast on a grill spit to Lamb Medium. Could do in an oven.

    To kill for. The bacon keeps it from drying out.

  10. That sounds fantastic Kip! Thanks so much for sharing the venison method. It truly sounds terrific and delicious. Happy Holidays to you and your family!

  11. Dorothy Thornhill says:

    I am going to try the tenderloin , do I cover while cooking or after taking out of oven ?? Most like it med. do I leave oven on 250 and what temp to finish it???

  12. I am going to have a 10-11 lb. Ribeye roast. Does a roast that size require a different time and temperature calculation?

  13. You had said not to open oven once rib roast is idone.How do I get grease for yorkshire pudding?

  14. Gbarc43, you can use the same temp and time for the roast you are cooking. Enjoy and Happy Holidays!

  15. Dorothy,leave it uncovered!

  16. Now that is a dilemma Wilda. I’d say, take a piece of the roast or fat from the roast before putting it into the oven and render it in a skillet giving you the grease you need for the Yorkshire pudding. Just my thoughts.


  18. Thank you! 😀

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