My Recipe Box

Slow-Roasted Beef Tenderloin with Thyme


Serves six to eight.

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.

  • 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 (kcal): 22, Fat Calories (g): 200, Saturated Fat (g): 8, Protein (g): 54, Monounsaturated Fat (g): 9, Carbohydrates (mg): 0, Polyunsaturated Fat (mg): 1, Sodium (g): 600, Cholesterol (g): 160, Fiber (g): 0,

Photo: Scott Phillips

Foolproof and perfect color from the center to the edge every time. My new go-to method. For years I used the high heat method with tenderloins (400F for 25-30') until I tried Lynch's way. The high heat is quick, but it can wreck an expensive tenderloin if you don't know what you are doing and have a questionable oven, plus it overcooks the tail, even if you tuck it.

I made the recipe for the first time for Christmas. I followed the recipe exactly, and there were rave reviews all around. It was easy, tasty, and perfectly cooked.

I made this for Christmas Eve dinner. Declicious!! I usually cook tenderloin at 350 so was a little unsure about the lower temp, but the slow cook method worked very well. The thyme gave off a delicious aroma when taken out of the oven which was icing on the cake. I will make this again.

This 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"

Fabulous recipe. I make it every Christmas, this will be year 8. You won't be disappointed.

This 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 !

Tried and True. Great,low stress recipe with fab results.

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

I 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.

Cookbooks, DVDs & More