Slow Roasted Tenderloin by Angeline Lim

This is a very easy recipe that let your oven do most of the work and just a few simple ingredients


Beef tenderloin
Sea salt and black pepper
Fresh thyme or herb of your choice

Preparing your beef
Using kitchen string, tie tenderloin at about 1 inch interval or ask your butcher to do it for you.
This is a must do step as a whole tenderloin has a thinner tapered end, you will need to fold this end under itself and then tie it up so that it is the same thickness all the way for even cooking and for it to have the nice round shape.

Season generously with salt and pepper

Heat oven to 110C and adjust rack to center position.

Place prepared beef on a roasting tray and in the oven. Roast till internal temperature is about 50 to 55c (depending on preference, 50 to 55 is about medium rare) on a meat thermometer. this will take 2 to 3 hours depending on your oven.

Remove from oven and let it rest for 10 minutes before browning it over the stovetop.

Heat butter in a skillet large enough for the beef over high heat until butter turns a light brown colour, put in the tenderloin, thyme, garlic and cook turning the beef and spooning the hot butter and herbs over the roast until well browned on all sides.

Transfer the tenderloin to a cutting board and let it rest for at least 10 minutes. Remember to cut and remove the kitchen strings.

Served and enjoy!