Go Back
–+ servings

Slow Roasted Beef Tenderloin (Chateaubriand)

A whole slow roasted tenderloin or the chateaubriand (aka center cut) is my family's favorite thing that I make. It gets requested WAY too much, of course I cascade it in béarnaise 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!
Servings: 10 servings
By: Nadia Aidi
Beef tenderloin with a pink middle and perfectly browned outer crust displayed on a white plate. Next to it is a vibrant Béarnaise Sauce in a ramekin topped with chives. Crispy roasted potatoes are off to the side.
Prep 30 minutes
Cook 3 hours
Salt Brine and Room Temperature 6 hours
Total 9 hours 30 minutes

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

Rare (115–125°F) 10-12 minutes per inch of thickness.
Medium-rare (125–135°F) 12-14 minutes per inch of thickness.
Medium-well (145–155°F )14-16 minutes per inch of thickness.

Nutrition

Calories: 185kcal, Carbohydrates: 2g, Protein: 1g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 11mg, Potassium: 75mg, Fiber: 0.2g, Sugar: 0.3g, Vitamin A: 717IU, Vitamin C: 2mg, Calcium: 32mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info