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Slow-Roasted Beef Tenderloin with Thyme

Scott Phillips

Servings: 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

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 430
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 160
  • Sodium (mg): 600
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 54


  • 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.  


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Reviews (12 reviews)

  • JulieAR | 11/29/2020

    Question about this recipe: I'm not buying 6 lbs of beef tenderloin for 2 people--more like 2 lbs so does anyone know what the cooking time would be? Thank you!!!

  • EZBAKE | 02/10/2019

    it had not occurred to me to read the online version but the PRINT version i ahve from 2009 #96 has a misprint and said for the 4 pounds to cook for 1 hour!! i did wonder about that and of course one hour was not enough, so i am glad to see the on line version is correct for the cooking time.

  • mercato | 10/16/2016

    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.

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