This recipe for Slow Roasted Beef Tenderloin is by far, my most favorite special occasion meal to make. It is not only one of the easiest dishes I have ever made, but it is also sure to impress even the most critical of guests. (Hopefully you don’t have too many critics in your life!)
There are no tricks, fancy techniques or equipment needed to execute this recipe. All you need is a great cut of beef, some fresh tarragon and butchers twine. After that, the oven does all the work.
I have invented reasons to host special occasions just so I have an excuse to make this incredible beef tenderloin!
Every special meal deserves a special sauce.
Having made this beef tenderloin countless times, I can tell you that every-single-time, the results are simply beyond impressive.
I have tried many, many sauces to accompany this beef, but I always come back to the Ina Garten’s original recommendation for sauce which is a delicious Basil Parmesan sauce. When I don’t have the time or the ingredients to make this basil mayonnaise, I serve the beef with a delicious horseradish creme sauce or a good steak sauce such as Delmonico’s or Peter Lugers
This recipe for slow roasted beef will make you the star of the show!
- 1 whole filet of beef tenderloin trimmed and tied (4 1/2 pounds)
- 3 tablespoons good olive oil
- 4 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 15-20 branches fresh tarragon
- 2 extra large egg yolks, at room temperature (Organic is best)
- 3 tbs freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1 tbs dijon mustard
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1/2 tsp minced garlic
- 1 tbsp kosher salt (may require 2 tbsp)
- 1 tsp ground black pepper
- 1 cup sunflower oil
- 1/2 cup olive oil
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Preheat the oven to 275 degrees.
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Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper. Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
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Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature.
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In this order, place the basil, lemon juice, Parmesan, mustard, garlic, 1 tablespoon salt, and 1 teaspoon pepper then the egg yolks, in a food processor fitted with the steel blade.
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Process for 20 seconds, until smooth. Combine the sunflower oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion.
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Taste for seasonings – the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
Because the beef is slow roasted, the recipe can be adjusted to accommodate a small cut of beef without altering the time. Of course, keep an eye on it, but I have produced excellent results using varying size cuts. Simply, adjust your seasonings correctly.
Recommended side sauces for serving are horseradish cream sauce or Ina’s Basil Parmesan Mayonnaise.
