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Slow-Roasted Beef Tenderloin with Thyme

by Barbara Lynch

read reviews (7)

For a special occasion, serve this luxurious cut of meat with Red Wine Sauce, Creamed Spinach Amandine, and Potatoes Mousseline.

If you're looking for more great recipes staring beef tenderloin, check out these recipes perfect for an elegant holiday celebration, or see our collection of special-occasion beef roasts.

Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

Beef Tenderloin Roasted in a Salt Crust

Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût

Roasted Beef Tenderloin with Caramelized Shallots & Red Wine

For complete holiday menus featuring beef tenderloin—or to make a menu yourself—visit our Guide to Christmas Dinner (any time of the year), where you'll also also find a video on how to butterfly and stuff a tenderloin with a rich mushroom stuffing.

Serves six to eight.

To learn more, read the article:
Two New Ways to Roast Tenderloin

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beef tenderloin thyme kosher salt more more

1 whole beef tenderloin (about 6 lb.), trimmed of the chain and of excess fat and sinew
Kosher salt and freshly ground black pepper
About 25 sprigs fresh thyme

Heat the oven to 250°F. Season the beef generously with salt and pepper. Fold the thin tail piece under itself to create a roast of even thickness. Using twine, tie the beef at regular intervals to help it hold its shape during cooking. Tuck the thyme beneath the twine all the way around the beef, spacing the sprigs about 2 inches apart. Put the beef in a roasting pan and roast until an instant-read thermometer inserted into the thickest part reads 130°F for medium rare, 1-3/4 to 2 hours. Transfer to a carving board, tent with foil, and let rest for 30 minutes. Just before serving, carve into 1/2 inch slices.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 430; Fat (g): 22; Fat Calories (kcal): 200; Saturated Fat (g): 8; Protein (g): 54; Monounsaturated Fat (g): 9; Carbohydrates (g): 0; Polyunsaturated Fat (g): 1; Sodium (mg): 600; Cholesterol (mg): 160; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 62 , pp. 42

December 1, 2003

user reviews

Rate this Recipe

by picklefinder, 12/24/2012This is about as foolproof as you can get. I catered for many years, as this is the easiest way to go. The only extra thing I do is put it on a hot hot grill for 1 minute a side go give it the grill flavour. The most common comment I get is" it looks just like the picture in the cookbook"

by Billbobaggins, 12/2/2010Fabulous recipe. I make it every Christmas, this will be year 8. You won't be disappointed.

by beatlejoos, 4/24/2011This is the absolute pinnacle of tenderloin-ology. Easy easy easy, and always perfect. Did an eight pounder this way for Easter dinner and it was simply outstanding. Don't even consider another method. Thanks a ton !

by Ayslynn, 9/12/2010Tried and True. Great,low stress recipe with fab results.

by ljskitchen, 6/20/2010I've made this recipe twice in a row for the holidays. Easy, delicious and gets rave reviews each time. I highly recommend it.

by azmeem, 12/7/2008

by spd, 11/16/2007I have made this for Christmas dinner every year since the recipe first appeared years ago. It is easy to make, low stress and has been a huge hit for eight to sixteen diners. Biggest problem; the family won't let me try other recipe.

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