Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. The problem is, its extra-lean meat dries out and overcooks very easily. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center with a nicely browned, flavorful crust.

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Slow-Cooked Roast Beef from Jacques Pepin. Slow roasted at 225 degrees for 5-6 hours creates the most flavorful mouthwatering beef dinner imaginable.

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Slow Roasted Beef Tenderloin | The Barefoot Contessa Project @InaGarten Join me as I cook my way through The Barefoot Contessa cookbooks! http://jennysteffens.blogspot.com/2013/01/slow-roasted-beef-tenderloin-barefoot.html

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This guide will show you how to take this tough piece of meat and make it into a tender, juicy and tasty slow roasted beef. Perfect for Sunday dinner

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