Easy Slow-Roasted Beef Tenderloin

This dinner recipe reveals the secret to making an easy slow-roasted beef tenderloin the best it can be: Start roasting at a low temperature, then switch it to high. Plus, roasting it on a bed of fresh herbs infuses the meat with irresistible fragrances.

Prep Time:
20 mins
Roast Time:
20 mins
Roast Time:
30 mins
Stand Time:
10 mins
Total Time:
20 mins


  • 1 2 pound beef tenderloin

  • 2 tablespoon cooking oil

  • 1 cloves garlic, minced

  • 1 teaspoon cracked black pepper

  • ¼ teaspoon salt or 1/4 teaspoon sea salt or kosher salt*

  • 4 sprigs fresh rosemary

  • 4 sprigs fresh oregano

  • 4 sprigs fresh thyme

  • 1 recipe Mushroom Tumble and/or Horseradish Cream

  • Snipped fresh thyme

Mushroom Tumble

  • 6 cup assorted mushrooms, such as chanterelle, portobello, shiitake, and oyster

  • 3 tablespoon olive oil

  • 2 tablespoon lemon juice

  • 1 teaspoon reduced-sodium soy sauce

Horseradish Cream

  • 1 8 ounce carton dairy sour cream

  • 2 tablespoon prepared horseradish

  • teaspoon salt

  • teaspoon ground black pepper


  1. Preheat oven to 250F. Drizzle meat with oil. Rub garlic evenly over the surface of the tenderloin. Sprinkle with pepper and salt. Set aside.

  2. Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place tenderloin on rack.

  3. Roast tenderloin, uncovered, in the preheated oven for 20 minutes. Increase oven temperature to 425F. Roast for 30 to 40 minutes or until the internal temperature registers 135F. Remove from oven. Cover loosely with foil; let stand 10 minutes.

  4. Serve roast with Mushroom Tumble and/or Horseradish Cream. Garnish with snipped fresh thyme. Makes 8 to 10 servings.

Mushroom Tumble

  1. In very large bowl place assorted mushrooms, such as chanterelle, portobello, shiitake, and oyster (halve or slice any large mushrooms and remove any tough stems). Add olive oil, lemon juice, and reduced-sodium soy sauce; toss to combine. In a 12-inch skillet cook mushrooms over medium heat until about 10 minutes or until tender, stirring occasionally. Sprinkle with salt and cracked black pepper.

Horseradish Cream

  1. In a small bowl stir together dairy sour cream, prepared horseradish, salt, and ground black pepper. Serve immediately, or cover and chill for up to 3 days. If refrigerated, let stand for 30 minutes before serving.

    Slow-Roasted Beef Tenderloin


Sea salt is derived from evaporated sea water. It has a bright, pure, clean flavor. Kosher salt is used in the preparation of meat according to Jewish dietary law. Kosher salt comes in flakes, not granules. Because it dissolves easily, its taste isn't as strong as regular salt.

Nutrition Facts (per serving)

316 Calories
20g Fat
3g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 316
% Daily Value *
Total Fat 20g 26%
Saturated Fat 5g 25%
Cholesterol 87mg 29%
Sodium 238mg 10%
Total Carbohydrate 3g 1%
Total Sugars 2g
Protein 32g
Vitamin C 1.8mg 9%
Calcium 10.1mg 1%
Iron 4.3mg 24%
Potassium 708mg 15%
Folate, total 8.1mcg
Vitamin B-12 3.4mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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