Crock Pot Beef Tenderloin

This Crock Pot Beef Tenderloin is a juicy and elegant recipe, which uses center-cut beef tenderloin and a homemade shortcut Béarnaise sauce. It’s a restaurant-quality dish, ready in about 4 hours and 15 minutes.

Crock Pot Beef Tenderloin Ingredients

For the Beef Tenderloin:

• 3 pounds center cut beef tenderloin, trimmed and tied
• Salt and pepper to taste
• 1/4 cup unsalted butter, room temperature (1/2 stick)
• 1 tablespoon minced garlic
• 1 tablespoon fresh minced rosemary
• 1 cup low sodium beef broth

For the Shortcut “Béarnaise” Sauce:

• 1/4 cup white wine vinegar
• 1 tablespoon minced shallot
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 2 large egg yolks
• 1/2 cup unsalted butter, melted (1 stick)
• 1 tablespoon fresh tarragon, minced (or 1 1/2 teaspoons dried)
• 1/2 lemon, juiced (optional)

How To Make Crock Pot Beef Tenderloin

1. Season the beef: Generously season the tenderloin with salt and pepper.
2. Apply herb butter: Mix butter, garlic, and rosemary in a small bowl. Rub the mixture all over the beef.
3. Sear the meat: Heat a skillet over medium-high and sear the beef on all sides until browned.
4. Slow cook the beef: Place the seared beef into the crock pot and pour the beef broth over it. Cook on low for 1.5 to 4 hours, checking the internal temperature every 30 minutes after the first 90 minutes. Remove at 135°F for medium-rare.
5. Rest and slice: Let the beef rest under foil for 10 minutes, then remove the strings and slice into 1/2-inch thick pieces.
6. Make the sauce: Simmer vinegar, shallots, and garlic until reduced by half. Whisk in Dijon and egg yolks, then slowly whisk in melted butter. Cook for 1–2 minutes until slightly thickened.
7. Finish and serve: Stir in tarragon and lemon juice. Season to taste and serve warm over the sliced tenderloin.

Recipe Tips

• What temp should I cook beef tenderloin to?
  For rare: 125–130°F. For medium-rare: 130–140°F. Use a thermometer for accuracy.
• Why is my Béarnaise sauce not thickening?
  Try beating a small portion with lemon juice in a warm bowl, then whisk it back into the sauce.
• Can I make the beef in the oven instead?
  Yes. Roast at 285°F for 50–60 minutes or until it reaches 115°F internally, then rest.
• What to do if the sauce curdles?
  Use the same fix as for thin sauce: whisk a small portion with lemon juice until creamy.
• How to adjust sauce consistency:
  If it’s too thick, whisk in a tablespoon of hot water until smooth.

What To Serve With Beef Tenderloin

This elegant entrée pairs perfectly with:

• Garlic mashed potatoes
• Roasted asparagus or Brussels sprouts
• Horseradish cream sauce
• Buttery dinner rolls
• Green beans almondine

How To Store Beef Tenderloin

Refrigerate: Store slices and sauce separately in airtight containers for up to 3 days.
Freeze: Wrap sliced beef tightly in foil and freeze up to 2 months. Thaw overnight in the fridge.

Beef Tenderloin Nutrition Facts

• Calories: 858
• Protein: 44g
• Carbohydrates: 2g
• Fat: 74g
• Saturated Fat: 36g
• Cholesterol: 285mg
• Sodium: 608mg
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make the Béarnaise sauce ahead of time?
It’s best served fresh, but you can keep it warm for up to an hour in a thermos or warm bowl.

Do I have to tie the beef tenderloin?
Tying helps it cook evenly and hold its shape. It’s highly recommended.

Can I skip searing the beef?
Searing adds flavor, but you can skip it if in a rush—just expect less browning.

Is there a substitute for tarragon?
Use a mix of parsley and chervil or a small amount of fennel for a similar flavor.

What wine pairs with this dish?
A bold red like Cabernet Sauvignon or a smooth Merlot complements the richness perfectly.

Try More Recipes:

• Crock Pot Beef Stroganoff With Golden Mushroom Soup
• Crock Pot Beef Stroganoff With Chuck Roast
• Crock Pot Beef Stroganoff