Slow-Roasted Filet of Beef

Slow-Roasted Filet of Beef

One of my favorite cuts of beef is the elegant beef tenderloin.  It is so flavorful which is surprising because it is so lean.  Which may be the reason that it is such an expensive meal to prepare (think filet mignon).  For this reason, it is critical that it be cooked properly.  There can be nothing more upsetting than to ruin a $90 piece of meat by overcooking it!

I have found the perfect way to cook it, thanks to the brilliant Ina Garten!  She introduced me to slow-roasting, and I have never looked back.  This tenderloin can be prepped in advance (the prep is ridiculously simple…just use kitchen twine to tie it tight every inch or so to help it keep its shape).  I like to bring it out of the fridge about an hour ahead of when I’m going to start cooking it.  It takes about two hours to slow-roast, so it gives you plenty of time to take care of the rest of your meal.  And, you don’t have to tend to it at all…no basting, rotating, adjusting the heat.  Just let it go and two hours later, you have the most amazing tenderloin ever.  

Slow-Roasted Filet of Beef

My family has never been big on turkey, so holidays like Thanksgiving always have this tenderloin accompanying the turkey.  Can you guess which platter gets emptied?  That’s right…this tenderloin is beloved!  

Slow-Roasted Filet of Beef

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Slow-Roasted Filet of Beef

Makes: 6-8 servings

Prep Time: 5 minutes

Cook Time: 1 & 1/2 hours

Total Time: 2 hours


  • 1 whole filet of beef tenderloin, trimmed and tied (4 & 1/2 pounds)
  • 3 tbsp good olive oil
  • 4 tsp Kosher salt
  • 2 tsp coarsely ground black pepper
  • Basil Parmesan Mayonnaise, for serving (click on link)


Preheat the oven to 275°F.  Use an oven thermometer to be sure your oven temperature is accurate.

Place the filet on a sheet pan and pat it dry with paper towels.  Brush the filet all over with the oil.  Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference).  

Roast the filet of beef for 1 1/4-1 1/2 hours, until the temperature registers 125°F in the center for rare and 135°F for medium-rare.  I place the thermometer horizontally through the end of the beef.  Cover the filet with aluminum foil and allow it to rest for 20 minutes. 

Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.

Recipe adapted from Ina Garten


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    Recipe Reviews

    • Mary Mayhew

      I plan to make this beef tenderloin for Christmas dinner. My question is, would you recommend taking the meat out of the refrigerator about an hour or two before cooking? So the tenderloin is closer to room temp?

      • Francine

        Hi, Mary…I know that I already responded to you, but in case any other readers have the same question, I don’t think you need to bring it out of the fridge that early. You can (it won’t hurt it) but 30 minutes should be fine. That slow roasting will compensate for any chill that’s on the meat. Happy holidays!

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