Marianne Martinez
Beef tenderloin is an expensive cut of meat, usually reserved for special occasions. It is generally recommended to cook this joint of meat in the oven or on the grill, but it can also be cooked in a crock pot. Cooking beef tenderloin in a crock pot is a good option if you are busy entertaining guests, as it requires minimal effort and can be left to cook slowly for up to eight hours.
| Characteristics | Values |
|---|---|
| Cooking time | 1 hour in the oven or 2-3 hours in a crock pot |
| Temperature | 120º-145ºF |
| Recipe | Sear the tenderloin, transfer to crock pot, cover with beef broth, cook on low for 1½-4 hours, rest for 10 minutes, then slice |
| Garnish | Fresh parsley |
| Sauce | Béarnaise, horseradish yogurt, or honey glazed carrots |
| Leftovers | Will last 3-4 days in the fridge, or 3 months in the freezer |
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What You'll Learn
Cooking time and temperature
Cooking beef tenderloin in a crock pot is all about going low and slow. This cooking method helps you achieve a tender and juicy cut of meat.
To get started, you'll want to sear the tenderloin first. This adds flavour and creates a nice crust on the meat. Use a hot skillet and sear the tenderloin for about 10 minutes, turning as needed.
Once seared, transfer the tenderloin to the crock pot. At this stage, you can add some liquid to the pot, such as beef broth, wine, or vinegar. Cover the crock pot and cook on low. The cooking time will depend on the weight and thickness of the tenderloin, but generally, it will take anywhere from 1.5 to 4 hours.
For a medium-rare tenderloin, cook until the internal temperature reaches 130°F to 135°F. This will take about 2 to 4 hours. Check the temperature with a meat thermometer inserted into the thickest part of the meat.
If you prefer your beef well done, aim for an internal temperature of 140°F to 145°F. Keep in mind that cooking beef tenderloin beyond 140°F can make it dry and tough, so it's important not to overcook it.
Once the desired temperature is reached, remove the tenderloin from the crock pot and let it rest for at least 10 minutes before slicing and serving.
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Reheating and storing
When storing leftover beef tenderloin, it is important to let the meat cool completely to room temperature before wrapping it in storage wrap or foil to prevent the meat from drying out. Place the wrapped tenderloin in an airtight container and refrigerate it for up to four days.
Beef tenderloin can also be frozen for longer-term storage. Wrap the meat securely in storage wrap or foil and place it in an airtight container before freezing. Frozen beef tenderloin can be stored for up to three months.
When reheating leftover beef tenderloin, it is recommended to use the oven for the best results. Preheat the oven to 350°F and cover the beef tenderloin with aluminum foil. Place the wrapped tenderloin in a baking dish and bake for 30 minutes or until the internal temperature reaches 125°F to 145°F, depending on the desired level of doneness.
Alternatively, slices of beef tenderloin can be reheated in the microwave or in a saucepan with some sauce. When using a microwave, reheat in 30-second intervals to maintain moisture and avoid overcooking.
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Choosing the right cut of meat
Beef tenderloin is an expensive cut of meat, and it is considered a special occasion meal. It is best to grab a tenderloin that is around 6 pounds, which will fit perfectly in your slow cooker.
When choosing a cut of meat, it is important to consider the cooking method. For a crockpot, it is best to choose a center-cut tenderloin, also known as a chateaubriand. This cut is ideal for slow cooking, as it allows for even cooking from edge to center.
It is also important to consider the quality of the meat. Look for a tenderloin that is uniform in color and has a good amount of marbling, which is the flecks of fat within the meat. This fat will help to keep the meat moist and juicy during the long cooking process.
Additionally, you will want to make sure that the tenderloin is at room temperature before cooking. Take it out of the fridge 30 minutes before starting, and trim any silverskin from the meat. Then, tie the whole length of the tenderloin with butcher's twine, and pat it dry with paper towels to form a better crust when seared.
Generously season the tenderloin with salt and pepper, or a rub of your choice, on all sides. You can also try wrapping the tenderloin in bacon before searing, which will add extra flavor to the dish.
Overall, choosing the right cut of meat for your crockpot beef tenderloin is key to ensuring a delicious and successful meal.
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Seasoning and spices
Beef tenderloin is a special occasion meal, and while it can be quite expensive, it's easy to make. The meat itself is so flavourful that it doesn't require much in the way of seasoning or spicing. However, it's important to be generous with salt and pepper. Before cooking, trim any silverskin from the meat and tie the whole length of the tenderloin with butcher's twine. Pat the meat dry with paper towels to form a better crust when seared.
One option is to wrap the tenderloin in bacon. Lay bacon slices on a clean surface, touching each other, creating a rectangular sheet of bacon. Place the tenderloin across the bacon and carefully wrap the bacon around it. Secure the bacon with toothpicks. Heat a skillet to medium-high heat and sear the bacon on all sides for about 10 minutes. Place the tenderloin in the crockpot and pour the pan drippings over the top. Add sliced onion, garlic cloves, and rosemary sprigs around it. Insert a meat thermometer and cook on low heat until the temperature reaches 130°F for a medium-rare finish.
Another option is to sear the tenderloin in a skillet and then transfer it to the crockpot. Cover with beef broth and cook on low for 1.5-4 hours, or until the internal temperature reaches 135°F. Check the beef every 30 minutes after the first 1.5 hours. Remove the meat and let it rest for 10 minutes, covered with foil. Slice the beef into 0.5-inch thick pieces.
To serve, you can make a sauce with aromatics such as white wine vinegar, shallots, and garlic. Add Dijon mustard and egg yolks, whisking vigorously to prevent the eggs from scrambling. Drizzle in melted butter while continuing to whisk.
Some other spices and herbs that go well with beef tenderloin include rosemary, sage, parsley, cilantro, and chives. A balsamic glaze, apple cider sauce, aji verde, or chimichurri sauce would also complement the dish.
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Serving suggestions
Beef tenderloin is a cut of meat that is often synonymous with indulgence and celebration. Its tender texture and rich flavour make it a favourite for special occasions. While traditional methods of cooking beef tenderloin involve roasting or grilling, a crock pot is a convenient and foolproof alternative.
The key to cooking beef tenderloin in a crock pot is to cook it low and slow. This allows the collagen in the meat to break down gradually, resulting in an exceptionally tender and succulent final product. Even the leanest cuts of beef tenderloin benefit from this gentle cooking process.
When it comes to serving, there are a few things to keep in mind. Firstly, it is important to let the meat rest for at least 5-10 minutes before slicing it. This allows the juices to redistribute and ensures that the meat is juicy and tender. Secondly, the way you slice the meat can also impact the overall presentation and dining experience. For a more elegant and refined dish, slice the beef into thin rounds or 1/2-inch thick pieces. However, if you prefer a more casual dining experience, slicing the meat into 1-inch thick slices will also work.
Beef tenderloin pairs well with a variety of sides and sauces. For a classic approach, serve it with Béarnaise sauce, which features wine and tarragon that complement the rich, meaty flavours. You can also serve it with a Brandy Peppercorn Sauce or Horseradish Sauce. If you're looking for something a little different, try a Dijon mustard sauce or a balsamic glaze.
In terms of side dishes, vegetables are always a great option. Honey-glazed carrots, roasted melting potatoes, broccoli and cauliflower gratin, and savoury mashed sweet potatoes are all delicious choices that will complement the beef tenderloin. If you're looking for something more indulgent, creamy Three Cheese Asparagus Gratin, low-carb garlic mashed cauliflower, air fryer mushrooms, or elegant Chantilly potatoes are sure to impress.
Finally, don't forget that beef tenderloin is a rather expensive cut of meat, so you'll want to make the most of any leftovers. Those juicy, tender slices of beef will make excellent sandwiches for lunches throughout the week!
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Frequently asked questions
Yes, you can. Sear the tenderloin first and then transfer it to the crock pot. Cover with beef broth and cook on low heat for 1.5-4 hours, or until the internal temperature reaches 135°F.
The ideal temperature depends on how well you want the beef cooked. For rare, cook to 125°F, for medium-rare cook to 135°F, for medium cook to 145°F, and for well done cook to 150°F.
Cooking time depends on the weight and thickness of the tenderloin. A 6-pound tenderloin will take 6-8 hours to cook on low heat. A smaller tenderloin will take 1.5-4 hours.
