Slow-Roasted Beef Tenderloin

Roasting beef over a bed of herbs infuses the meat with fragrance and flavor. Serve with mushroom tumble and spicy horseradish cream sauce.

Slow-Roasted Beef Tenderloin
Photo: Jeff Kauck
Prep Time:
20 mins
Roast Time:
1 hrs
Stand Time:
10 mins
Total Time:
20 mins


  • 1 2.5 pound beef tenderloin

  • 2 tablespoon cooking oil

  • 1 cloves garlic, minced

  • 1 teaspoon cracked black pepper

  • ½ teaspoon sea salt or kosher salt or 1/4 tsp. salt

  • 4 sprigs fresh rosemary

  • 4 sprigs fresh oregano

  • 4 sprigs fresh thyme

  • 1 Mushroom Tumble or Horseradish Cream (see below)

  • Fresh thyme sprigs

Mushroom Tumble

  • 6 cup assorted mushrooms (halve any large mushrooms and remove stems, if necessary), such as chanterelle, portobello, Shiitake, and oyster

  • 3 tablespoon olive oil

  • 2 tablespoon lemon juice

  • 1 teaspoon reduced-sodium soy sauce

  • coarse sea salt

  • cracked black pepper

Horseradish Cream

  • 1 7 ounce carton creme fraiche or dairy sour cream

  • 2 tablespoon prepared horseradish

  • teaspoon salt

  • teaspoon ground black pepper


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

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

  3. Roast meat, uncovered, 20 minutes. Increase oven temperature to 425 degrees F. Roast until an instant-read thermometer inserted in thickest part of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven. Cover loosely with foil. Let stand 10 minutes.

  4. Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.

Mushroom Tumble

  1. In an extra large bowl toss together mushrooms with olive oil,lemon juice, and soy sauce. Cook, uncovered, in a very large skillet over medium heat until tender, about 10 minutes. Sprinkle with coarse sea salt and cracked black pepper.

Horseradish Cream

  1. In a small bowl stir together carton crème fraîche or dairy sour cream and prepared horseradish. Stir in salt and pepper. Serve immediately, or cover and refrigerate up to 3 days. Remove from refrigerator; allow to stand 30 minutes before serving. Makes 1 cup.

Test Kitchen Tip:

Slow roasting in the early stages ensures that the meat is tender.

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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