Slow roasted Beef Tenderloin


  • 1 whole filet of beef tenderloin, trimmed and tied (around 2 kgs)
  • 3 tablespoons good olive oil
  • 4 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 10 to 15 branches fresh tarragon or sage (optional)

Meat thermometer (if you have one)


1 hour before starting cooking take the meat out of the refrigerator and leave it in the Kitchen Counter until it reaches room temperature.

Place the meat on a sheet pan and pat it dry (all over) with paper towels. Brush it all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper Put the remained oil in a hot pan and sear the Beef Tenderloin from each side around 2 min until is golden brown. Only move it when a crust has been formed.

Oven with inbuilt recipe:

Follow the instructions of your oven

Without inbuilt recipe:

Preheat the oven to 80 degrees C. Use an oven thermometer to be sure your oven temperature is accurate. 

After searing the meat place a meat thermometer at the thickest point in the beef to control the core temperature during cooking

Remove the plate from the oven and put the meat on it.  Open the oven door briefly so that the temperature in the oven does not fall.

Roast the beef for 1 1/4 hour, until the core temperature is reached (use a beef thermometer): Rule of thumb is 1 hour per 0.5 kg.

The temperatures in the meat thermometer should read:

  • 48 C to 52 C: Rare
  • 55 to 57 C: Medium Rate
  • 62 C: Done
  • 65 C: Well Done

Once the desired cooking level has been reached, you can keep the meat warm in the oven for another hour and a half at 60 degrees. Cover the meat with aluminum foil and allow resting before serving.



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