Description
Tender beef tenderloin slow-cooked to perfection and topped with a rich creamy Dijon and herb sauce.
Ingredients
Scale
- 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 (plus 1–2 tbsp for searing)
- 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
Instructions
- Trim any excess silver skin and fat from the beef tenderloin. Pat the tenderloin dry with paper towels.
- In a small bowl, combine olive oil, garlic powder, salt, black pepper, rosemary, and sage. Rub this mixture all over the beef.
- Heat a skillet with olive oil over medium-high heat and sear the tenderloin for 2–3 minutes on each side until golden-brown.
- Pour beef broth into the slow cooker and transfer the seared tenderloin into it.
- Cover and cook on low for 150–210 minutes or on high for 90–150 minutes, checking for doneness at 130–140°F (54–60°C).
- Once cooked, rest the tenderloin for 10–15 minutes before slicing it against the grain.
- While resting, strain the cooking liquid and make the sauce by melting butter in a saucepan, adding flour, then gradually whisk in the cooking liquid along with cream and mustard.
- Finish the sauce with thyme, parsley, and adjust seasoning. Serve the sliced beef tenderloin drizzled with the sauce.
Notes
Use an instant-read thermometer to check internal temperature for perfect doneness. Serve with sides like mashed potatoes or arugula salad.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 125mg
Keywords: beef, tenderloin, slow cooker, herb crust, creamy sauce