Slow Roasted Beef Tenderloin

By Christina Collins

The best meal for any special occasion

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!)

Slow Cooked Filet of Beef

There are no tricks, fancy techniques needed to execute this recipe. All you need is a great cut of beef, an in oven thermometer, fresh tarragon and butchers twine. After that, the oven does all the work.

Having made this beef countless times, I can tell you that every-single-time, the results are simply beyond impressive.

How to make filet of beef- step by step

The secret to success- The Dot.

Thermoworks DOT

The secret to achieving perfectly cooked beef tenderloin is nailing the temperature. The only way that can be done is with a trustworthy in oven thermometer. I came across the Thermoworks Dot years ago and I have several. I gift them frequently to all the cooks in my life. A must have for anyone who wants to remove the stress out of cooking any roast.

The perfect pairing – Basil Parmesan sauce

basil aioli
This sauce can be made 2 days in advance.

I have tried many, many sauces to accompany this beef tenderloin recipe, but I always come back to the Ina Garten’s original recommendation of Basil Parmesan sauce.

The combination of herbal flavor from the tarragon combines perfectly with the sweet basil.

Filet of Beef Recipe

Slow Cooked Filet of Beef

Slow Roasted Beef Tenderloin

This recipe for slow roasted beef will make you the star of the show! 
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr 25 mins
Resting time 15 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine American


  • 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


  • Preheat the oven to 275 degrees.
  • 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.
  • 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. 


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. 

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3 thoughts on “Slow Roasted Beef Tenderloin”

  1. Made the tenderloin for Christmas Dinner – it was amazing! Melted in our mouths and was cooked perfectly. I didn’t have tarragon but had a fresh herb mix of thyme, rosemary and sage sprigs so I used them – delicious!! Will definitely make this again, its a keeper!

    • I am so thrilled to hear that you enjoyed it! Although we were a small crowd of 3 this past Christmas, I still made it this year, and for the first time we had leftovers for “melt in your mouth” sandwiches the next day. Yum! Preparing the tenderloin this way simply blows me away every time we make it. Great to know you tried it with other herbs! Thank you for taking the time to reach out!

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