Slow Cooker Herb Crusted Beef Tenderloin With Creamy Dijon And Herb Sauce

Short, Catchy Intro
So you want a dinner that looks fancy but feels lazy to make? Same vibe. This slow cooker herb crusted beef tenderloin gives you restaurant-level flavor with minimum fuss. You sear a little, set it, forget it, and then come back to an insanely good roast and a creamy Dijon sauce that will make you want to swipe the plate with a fork. Trust me, your future self will thank you.

Why This Recipe is Awesome

• It tastes like you slaved for hours but you really did not. Score.
• The slow cooker keeps the tenderloin juicy and forgiving. No drying out the meat if you get distracted by that one text thread.
• The herb crust delivers savory, aromatic bites with every slice. Think rosemary and sage teaming up for deliciousness.
• The creamy Dijon sauce turns the whole thing from solid dinner into full-on celebration. Who knew slow cookers could be this posh?
• Looking for more slow cooker inspiration? Check out this fun slow cooker beef and broccoli recipe while you plan your sides slow cooker beef and broccoli recipe. Yep, I just gave you options. You welcome.

Ingredients You’ll Need

• 1 beef tenderloin, about 1.5 pounds. Pretty much the star.
• 1 tsp garlic powder. Because garlic is life.
• 1 tsp salt. Don’t be shy unless you like bland food.
• 1/2 tsp black pepper. Freshly cracked if you have it.
• 1 tsp dried rosemary. Earthy and perfumey.
• 1 tsp dried sage. Warm and savory.
• 2 tbsp olive oil. For the herb paste and sear.
• 1 cup beef broth. The base for flavor town.
• 2 tbsp Dijon mustard. Sharp, tangy magic.
• 2 tbsp butter. For the sauce and richness.
• 1/4 cup chicken or vegetable broth. Thins the sauce a touch.
• 1/2 cup heavy cream. Luxurious and silky.
• 1 tbsp all-purpose flour. Roux builder.
• 1 tsp fresh thyme, chopped. Fresh herb brightness.
• 1 tbsp fresh parsley, chopped. For color and pep.

Step-by-Step Instructions

1. Trim any excess silver skin and fat from the beef tenderloin. Pat the tenderloin thoroughly dry with paper towels.
2. In a small bowl, combine olive oil, garlic powder, salt, black pepper, dried rosemary, and dried sage to form a paste. Rub this mixture over the beef tenderloin.
3. Heat a skillet over medium-high heat, and sear the tenderloin for 2-3 minutes on each side until golden-brown.
4. Pour beef broth into the slow cooker and transfer the seared tenderloin into it.
5. Cover and cook on low for 2.5 to 3.5 hours or on high for 1.5 to 2.5 hours. Check for doneness with a meat thermometer 130 to 135 F for medium-rare.
6. Remove the tenderloin from the slow cooker and let it rest for 10-15 minutes.
7. Strain the cooking liquid from the slow cooker and place it in a saucepan. Skim off excess fat and heat.
8. Melt butter in the saucepan, whisk in flour to create a roux, then gradually add the strained liquid and chicken or vegetable broth. Simmer until thickened.
9. Stir in heavy cream, Dijon mustard, thyme, and parsley. Season to taste.
10. Slice the rested beef against the grain and serve with sauce.

Common Mistakes to Avoid

• Thinking you can skip searing. Nope. Searing locks in flavor and gives that lovely crust. Skip it and you get pale, meh meat.
• Overcooking because you got distracted. Keep a thermometer handy. 130 to 135 F for medium-rare is your friend.
• Not resting the meat. Cutting right away? Rookie move. Resting lets juices redistribute.
• Ignoring the fat in the slow cooker liquid. If you pour it into your sauce without skimming, the sauce will taste greasy. Skim it.
• Rushing the sauce. If you throw cream into a boiling pan, it can separate. Simmer gently and whisk while adding.

Alternatives & Substitutions

• No beef tenderloin available? Try a smaller beef roast or filet mignon pieces. Cooking time may vary.
• No dried herbs? Use double the fresh amount. Fresh rosemary and sage bring brighter flavor. IMO fresh herbs are worth it if you can swing them.
• Short on beef broth? Use low sodium chicken broth plus a splash of soy sauce for depth.
• Want a lighter sauce? Swap heavy cream for half and half, but the sauce will be slightly less rich.
• Vegetarian friends? Substitute a hearty mushroom roast for the beef and use vegetable broth for the sauce. Not the same, but tasty.
• Butter substitute? Use olive oil for a dairy-free option, but butter gives that classic flavor boost.

FAQ (Frequently Asked Questions)
Q. How do I know when the tenderloin is done?
A. Can’t you trust your thermometer? Seriously though, aim for 130 to 135 F for medium-rare. Pull it a few degrees below desired temp because it keeps cooking while it rests.

Q. Can I use margarine instead of butter?
A. Technically yes, but why hurt your soul like that? Butter makes the sauce taste richer. Use margarine in a pinch.

Q. Can I prepare this the night before?
A. Totally. Rub the tenderloin with the herb paste and keep it covered in the fridge overnight. Sear and slow cook the next day. Saves time and stress.

Q. What if I want medium instead of medium-rare?
A. Cook to around 140 F for medium. Remember the carryover cooking while resting.

Q. Can I double the recipe for a crowd?
A. You can, but check your slow cooker capacity. Two tenderloins might crowd the pot and change cooking time. Consider cooking in batches if needed.

Q. Can I skip the slow cooker and finish in the oven?
A. Sure. After searing, roast at 350 F until internal temp reaches your target. Times will vary with size and oven.

Q. Is Dijon a hard requirement?
A. Not at all. But Dijon gives the sauce that tangy kick. Regular mustard works but results differ slightly.

Final Thoughts
You made it this far, so you clearly care about good food without collapsing into culinary chaos. This slow cooker tenderloin gives you big flavor with low drama. Resting the meat and skimming the fat are two tiny steps that make the whole dish shine. Invite friends, impress a date, or just treat yourself to something really nice on a weeknight. You deserve it. Now go impress someone or at least yourself with your new culinary flex. FYI you will probably get compliments.

Conclusion

If you want more herb roasted inspiration check out this excellent take on a similar idea at Herb Crusted Beef Tenderloin – The Defined Dish. For another creamy mustard sauce to drool over see Pork Tenderloin with Creamy Mustard Sauce – RecipeTin Eats.

Slow Cooker Herb Crusted Beef Tenderloin

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• Author: admin
• Total Time: 225 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A deliciously fancy yet easy slow cooker beef tenderloin with a creamy Dijon sauce.

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Ingredients

Scale 1x2x3x

• 1 beef tenderloin, about 1.5 pounds
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried sage
• 2 tbsp olive oil
• 1 cup beef broth
• 2 tbsp Dijon mustard
• 2 tbsp butter
• 1/4 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tbsp all-purpose flour
• 1 tsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped

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Instructions

1. Trim any excess silver skin and fat from the beef tenderloin. Pat it dry with paper towels.
2. In a small bowl, combine olive oil, garlic powder, salt, black pepper, dried rosemary, and dried sage to form a paste. Rub this mixture over the beef tenderloin.
3. Heat a skillet over medium-high heat, and sear the tenderloin for 2-3 minutes on each side until golden-brown.
4. Pour beef broth into the slow cooker and transfer the seared tenderloin into it.
5. Cover and cook on low for 150 to 210 minutes or on high for 90 to 150 minutes. Check for doneness with a meat thermometer (130 to 135 F for medium-rare).
6. Remove the tenderloin from the slow cooker and let it rest for 10-15 minutes.
7. Strain the cooking liquid from the slow cooker into a saucepan. Skim off excess fat and heat.
8. Melt butter in the saucepan, whisk in flour to create a roux, then gradually add the strained liquid and chicken or vegetable broth. Simmer until thickened.
9. Stir in heavy cream, Dijon mustard, thyme, and parsley. Season to taste.
10. Slice the rested beef against the grain and serve with the sauce.

Notes

Ideal for dinner parties or special occasions, this dish delivers gourmet flavor with minimal effort.

• Prep Time: 15 minutes
• Cook Time: 210 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 40g
• Cholesterol: 100mg

Keywords: beef tenderloin, slow cooker, dinner, gourmet, easy recipe