The easiest slow-roasted beef tenderloin recipe for juicy, melt-in-your-mouth results! Serve it with my herby chermoula sauce and some pomegranate seeds (both optional) for a pop of color and flavor. Beef tenderloin roast is best served medium-rare; see the internal temperature guide.
One night ahead (if possible), season the beef on all sides with kosher salt and black pepper. Using kitchen twine pieces, tie the tenderloin with the twine 1-inch apart. Prepare a large sheet pan and top it with a wire rack. Put the tenderloin on top and refrigerate uncovered for one night (If you don’t have the time, you can season it and allow it 30 minutes to 1 hour)
Position a rack in the middle of the oven and heat the oven to 225 degrees F.
Slow-roast the tenderloin. Place the sheet pan with the rack and seasoned tenderloin on top on the center rack of the heated oven. Roast for 2 to 3 hours at 225 degrees F or until the tenderloin is cooked to an internal temperature between 120 and 125 degrees F for medium-rare. Remove the meat from the oven for now.
Adjust a rack to 6-inches away from the broiler. Turn the broiler on.
Brush the tenderloin on all sides with a little bit of extra virgin olive oil.
Broil. Place the tenderloin back in the oven, this time under the broiler. Broil briefly (about 2 minutes), turning around every few seconds until browned on all sides.
Allow the meat to rest before carving. Remove the roast from the oven and allow the meat to rest for about 15 to 20 minutes or so (internal temperature should register 135 degrees F after resting), then cut the twine off and discard the twine.
Make the chermoula sauce. If serving the roast with the chermoula sauce, make it according to this recipe (it takes only 5 minutes).
Once rested, slice the tenderloin crosswise into 1-inch-thick rounds (use the twine marks to guide you).
To serve, arrange the meat slices on a platter and drizzle with a bit of the chermoula sauce, if you like. Garnish with pomegranate seeds for a festive pop of color!
Which beef cut to choose? For best results, use the middle section of the tenderloin, known as center-cut tenderloin or chateaubriand. It a large, cylindrical piece that is uniform in shape and is easier to cook evenly than a whole tenderloin. (You can also ask your butcher for this cut).
Season and air-chill the tenderloin one night ahead. For best flavor, salt the beef well on all sides one-night ahead, then place it on a wire rack over a pan sheet and chill it in the fridge uncovered.
How do you know when your roast is ready? Beef tenderloin roast is best served rare or medium-rare or when its internal temperature after resting reaches 135 degrees F, which is how the recipe is written. However, you can allow more time in the oven if you like your meat more done.
Allow the meat to rest after cooking. Give the roast about 15 minutes or so to rest undisturbed before you slice it up, this will allow the juices to reabsorb. Remember, the internal temperature of the meat will continue to rise as it sits.
Leftover and storage. Once cooled, you can store the leftovers in the fridge in a tight-lid container for up to 4 days. Enjoy it at room temperature or reheat briefly in a medium-heated oven or on the stovetop in a skillet with a tiny bit of extra virgin olive oil.