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A whole slow roasted tenderloin or the chateaubriand (aka center cut) is my family’s favorite recipe that I make. It gets requested WAY too much, of course I cascade it in béarnaise sauce which was the bane of my existence at the restaurant world but it is now a favorite. It was the bane of my existence because it took me a LONG time to master 😖 but once you do, it’s like riding a bicycle (I promise). Plus I have given you a ton of tips in my Chef Nadia’s Tip area that I learned with trial and error, so you don’t have to!
Table of Contents
Why You’ll Love Slow Roasted Beef Tenderloin (Chateaubriand)
This cut is the most tender cut of beef available. Slow roasted and then using the reverse sear technique that is my absolute favorite way to get the perfect golden sear 🔥. Each bite will melt in your mouth and leave you wanting more! The béarnaise sauce really sets this recipe a step above the rest with its rich and buttery 🧈 flavor that compliments the savory Slow Roasted Tenderloin Recipe so well!
How To Prepare
Prep
Cover your tenderloin with kosher salt. Let it sit in the fridge for 4 hours. Remove it from fridge 1-2 hours before roasting.
Slow Roasted Beef Tenderloin
Pat dry your tenderloin well and add some pepper. Place on a roasting pan or a baking sheet with a wire rack or veggies to prop the tenderloin up. Roast at 250°F for 1-2 hours or until roast reaches internal temp of 118-120°F (medium rare). See notes for other temperature options. I highly recommend an in oven thermometer for precise temperature. Let it rest at least 20 minutes or right until serving. Sear on all sides until golden in a pan or grill. This is the reverse searing method. Trust me, your chateaubriand will be absolutely perfect.
Béarnaise Sauce
Melt your butter and let cool. In a pan, add your shallots, vinegar, wine, dried and fresh tarragon. Turn heat on to medium low and let it cook until all the liquid absorbs. Set aside to cook. Fill a small saucepan ⅓ of the way up with water and bring to a simmer. Add the yolks to a bowl with the shallot and tarragon mixture, white pepper, tabasco and butter. Whisk the yolks over the saucepan. Whisk vigorously until they turn a very pale yellow, adding in a TOUCH of water at this point. It makes for a creamier/looser texture. It should be about 45 seconds to 1 minute MAX. Remove from heat and emulsify the rest of the butter in VERY slowly. It should look like a thread of butter going in. Once it’s all done, add chives and salt to taste.
And that is it, subscribe for more!
🔥Chef Nadia’s Tips🔥
Slow Roasted Beef Tenderloin Tips:
- Have your butcher remove the silver skin. The reason why I ask the butcher to remove the silver skin and excess tissue is so I don’t end up getting charged for that, given that it is sold by weight.
- Salt brining is important to tenderize the meat, draw out excess moisture on the surface creating a better crust AND it also retains more juices. I salt brine anywhere from 2-4 hours in the fridge.
- Reverse searing is my method of choice because as it cooks to your desired internal temp the surface dries out even more so when you do sear, it is more even and absolutely perfect.
- I highly recommend an in oven thermometer for precise temperature.
- I cook it at 250°F because it yields the most tender results. Rule of thumb is about 20-25 min/lb for medium rare.
- I cook mine to 118°F, then remove it from the heat. As it rests the temperature rises by about 10°F. I let it rest for 20 min (tent with foil) and then give it a nice hard sear. No need for resting after the sear. Tenderloin is lean so I do love it a bit under med rare, 130°F-135°F.
- My rule of thumb is 8 oz of slow roasted beef tenderloin per person.
Bearnaise Sauce
- Typically it is done with clarified butter, personally I find that using the whole butter and sometimes even browning it adds depth of flavor as well as a better/creamier texture.
- I like adding a TOUCH of water while whisking the egg yolks for a creamier/looser texture.
- Reheating béarnaise is very tricky business. I’ve done it successfully over a gentle water bath. My preferred method is to reserve a bit of the butter and whisking it warm right before serving.
Variations
A Béarnaise Sauce is traditionally used, but you can use whatever sounds good to you.
- Red Wine Reduction: This will add a nice richness and depth to the dish
- Mushroom Sauce: A nice creamy mushroom sauce will add earthy and umami flavors.
- Peppercorn Sauce: This will bring a spicy kick to your meal.
- Horseradish: This is another spicy option that will bring a sharp tang that you feel in your nose!
The Perfect Pairings
Slow Roasted Beef Tenderloin
Common Questions for Chateaubriand
I like to have the thermometer in the oven while cooking so I can monitor it so using an oven-safe one is the way to go for this. You can use the ThermoPro Digital Cooking Thermometer or for a wireless option that you check on your phone you can get this Wireless Meat Thermometer.
No, this sauce breaks very easily and should not be made ahead.
They are usually sliced about 1-2 inches, but you can do it based on personal preference.
For this Slow Roasted Beef Tenderloin recipe, a nice roasted or mashed potato go very well with Chateaubriand, especially with the Béarnaise Sauce. Roasted veggies and/or a salad also pair wonderfully. You can also never go wrong with dinner rolls!
Slow Roasted Beef Tenderloin (Chateaubriand)
Equipment
- 1 Roasting Pan or a baking sheet with wire rack
Ingredients
Beef Tenderloin
- 1 tenderloin roast, 4-6 lb
- kosher salt
- pepper to taste
Béarnaise Sauce
- 2 egg yolks
- 2 tbsp white wine or red wine vinegar
- 3 tbsp white wine
- 2-3 tbsp fresh tarragon
- 1 ½ tsp dried tarragon
- 2 tbsp chives
- 8 oz unsalted butter, melted and cooled
- 2 squirts tabasco
- ¼ tsp white pepper
- salt to taste
- 1 large shallot, brunoise
- 1 tbsp hot water, not boiling, just hot and it is optional
Instructions
Beef Tenderloin
- Cover your tenderloin with kosher salt. Let it sit in the fridge for 4 hours. Remove it from fridge 1-2 hours before roasting.
- Pat dry your tenderloin well and add some pepper. Place on a roasting pan or a baking sheet with a wire rack. You don't want the bottom of the tenderloin touching the pan.
- Roast at 250°F for 1-2 hours or until roast reaches internal temp of 118-120°F for a medium rare. See notes for other temperature options.
- Let it rest at least 20 minutes or right until serving.
- Sear on all sides until golden in a pan or grill.
Béarnaise Sauce
- Melt your butter and let cool. I sometimes brown my butter for a richer, nutty flavor.
- In a pan, add your shallots, vinegar, wine, dried and fresh tarragon. Turn heat on to medium low and let it cook until all the liquid absorbs. Set aside to cook.
- Fill a small saucepan ⅓ of the way up with water and bring to a simmer.
- Add the yolks to a bowl with the shallot and tarragon mixture, white pepper, tabasco and about 2-3 tbsp of the butter.
- Whisk the yolks over the saucepan. Whisk vigorously until they turn a very pale yellow, adding in your water at this point. It should be about 45 seconds to 1 minute MAX.
- Remove from heat and emulsify the rest of the butter in VERY slowly. It should look like a thread of butter going in. When you are almost done, reheat a little bit of butter and slowly add to reheat the sauce.
- Once its all done, add chives and salt to taste and that is it!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
