Crockpot Beef Tenderloin

Beef tenderloin made in a crockpot is a delicious and simple way to make a recipe perfect for the holidays. Succulent beef cooked to perfection has never been easier.

Ingredients

For the Beef Tenderloin

• 3 pounds center cut beef tenderloin trimmed and tied
• Salt and pepper to taste
• ¼ cup unsalted butter room temperature (½ stick)
• 1 tablespoon minced garlic
• 1 tablespoon fresh minced rosemary
• 1 cup low sodium beef broth

For the Shortcut “Bearnaise” Sauce

• ¼ cup white wine vinegar
• 1 tablespoon minced shallot
• 1 clove garlic minced
• 1 tablespoon Dijon mustard
• 2 large egg yolks
• ½ cup unsalted butter melted (1 stick)
• 1 tablespoon fresh tarragon minced
• ½ lemon juiced, optional (see note)

Recommended Equipment

• Crockpot (click for my favorite)

Instructions

For the Beef Tenderloin

1. Season the beef tenderloin generously with kosher salt and freshly cracked black pepper.3 pounds center cut beef tenderloin,Salt and pepper
2. In a small bowl, mix together the butter, garlic and rosemary. Rub the butter mixture over the beef tenderloin, making sure to cover all of the sides.¼ cup unsalted butter,1 tablespoon minced garlic,1 tablespoon fresh minced rosemary
3. Sear tenderloin on all sides in a large skillet set over medium-high heat.
4. Transfer seared tenderloin to the crockpot and cover with beef broth.1 cup low sodium beef broth
5. Cook on low for 1.5-4 hours, or until 135°F internally. Check the beef every 30 minutes after 1.5 hours have passed. Temperature is VERY important with this recipe and each cut of meat is different.
6. Remove the meat and allow it to rest for 10 minutes tented with foil.
7. When you’re ready to serve the tenderloin, remove the strings with scissors and slice the beef into ½-inch thick pieces.

For the Shortcut “Bearnaise” Sauce

1. Add the white wine vinegar, shallots, and garlic to a small saucepan set over medium heat. Bring the sauce to a simmer and cook until it has reduced by half.¼ cup white wine vinegar,1 tablespoon minced shallot,1 clove garlic
2. Add the dijon and egg yolks to the pan and whisk vigorously to combine– you don’t want the eggs to scramble.1 tablespoon Dijon mustard,2 large egg yolks
3. Next slowly drizzle in the melted butter, whisking constantly.½ cup unsalted butter
4. Once all of the butter has been added, cook the sauce for an additional 1-2 minutes, stirring often, or until the sauce thickens just enough to coat the back of a spoon.
5. Remove the sauce from the heat and stir in the tarragon and lemon (if desired). Season with salt and pepper to taste.1 tablespoon fresh tarragon,½ lemon
6. Serve immediately.