Rating: 3.7 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 10 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Jeff Kauck

Recipe Summary

prep:
20 mins
roast:
1 hr250/425 degrees F
stand:
10 mins
Servings:
8
Max Servings:
10
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Slow-Roasted Beef Tenderloin

Ingredients

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Directions

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  • 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.

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

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  • 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.

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

Test Kitchen Tip:

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

Nutrition Facts (Slow-Roasted Beef Tenderloin)

316 calories; total fat 20g; saturated fat 5g; polyunsaturated fat 3g; monounsaturated fat 9g; cholesterol 87mg; sodium 238mg; potassium 708mg; carbohydrates 3g; fiber 1g; sugar 2g; protein 32g; vitamin a 0IU; vitamin c 2mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 7mg; vitamin b6 0mg; folate 8mcg; vitamin b12 3mcg; calcium 10mg; iron 4mg.

Mushroom Tumble

Ingredients

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Directions

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  • 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.

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Horseradish Cream

Ingredients

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Directions

Instructions Checklist
  • 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.

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Reviews

10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
12/24/2014
EXCELLENT RECIPE! DELICIOUS! Thank goodness for the specific directions on exactly how to roast a beef tenderloin. I had never cooked one before, and took a chance of making it for my 16-member family Christmas party. I cooked an 8 LB beef tenderloin by following these directions exactly, and it came out PERFECTLY. It was the hit of my family Christmas party. Just the right hint of salt, pepper & garlic on the outside and the flavor of the fresh herbs infused on the inside. The outside was done to a nice dark texture and the inside was NOT overcooked - plenty of medium (pink) meat in the center - because I tested the temp as per the recipe, and I removed it from the oven even though it appeared too rare...I tented it with foil for 15 min. and it finished cooking that way, came out medium in the center just as I wanted it to be. Everyone raved about it!