Ingredients for Slow Cooker Beef Tenderloin
This recipe makes approximately six servings.
Main Ingredients
- 2 to 2½ pounds centre-cut beef tenderloin, trimmed and tied
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 5 garlic cloves, finely minced
- ½ cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon fresh lemon juice, optional
- 1 tablespoon chopped parsley, for serving
Beef Tenderloin
Choose a centre-cut tenderloin roast with a reasonably even thickness. A uniformly shaped roast cooks more consistently than one with a very thin tail.
Ask the butcher to trim away the silver skin and tie the roast at regular intervals. If it is not tied, use food-safe butcher’s twine to create a compact, even shape.
The tenderloin should fit inside the slow cooker without being sharply bent or pressed against the sides.
Butter
Unsalted butter forms the base of the sauce and allows you to control the final seasoning. Part of it is used during searing, while the rest is added to the slow cooker.
Garlic
Fresh garlic provides the strongest flavour. Add it after the liquid so it is less likely to burn during the initial heating period.
Beef Broth
Use low-sodium broth because Worcestershire sauce and the seasoned beef already contribute salt. You can add more seasoning after tasting the finished sauce.
Only a modest amount of liquid is necessary. Slow cookers retain moisture, and the beef will release some juices as it cooks.
Worcestershire Sauce and Dijon Mustard
These ingredients add savoury depth and mild acidity without making the sauce taste strongly of either one.
Check the labels if you need the recipe to be gluten-free, since formulations can differ between brands and countries.
Fresh Herbs
Rosemary and thyme complement beef particularly well. The whole sprigs flavour the cooking liquid and are easy to remove before serving.
Equipment You’ll Need
Prepare the following equipment before beginning:
- A 4- to 6-quart slow cooker
- A large heavy skillet
- Kitchen tongs
- Butcher’s twine, if needed
- An instant-read meat thermometer
- A cutting board with a juice groove
- A sharp slicing knife
- A small whisk or spoon
A dependable meat thermometer is the most important tool for slow cooker beef tenderloin. Cooking time alone cannot account for every difference in appliances and meat.