This Crockpot Beef Tenderloin melts in the mouth and takes minimal effort to make! Serve up with my easy Béarnaise sauce for a delicious meal. It’s perfect for the holidays and special occasions.
5-Star Review
“Turned out perfect! I’ve never left a review here before, but was compelled to do so after making this recipe. I was taking a chance considering the lack of reviews, but it turned out literally perfect for our Christmas dinner and I’m so grateful that this recipe didn’t steer me wrong or turn out different than my expectations. I followed the directions exactly and it turned out perfectly. Thank you!” – Lisa
Crockpot Beef Tenderloin Recipe
When I want to impress without spending all day in the kitchen, Beef Tenderloin is my go-to. This slow-cooker version keeps it incredibly juicy and flavorful, and it makes for the perfect centerpiece at any special dinner or holiday gathering. I love pairing it with a rich homemade béarnaise sauce—it really takes the dish to the next level. Whether I’m hosting friends or just making something special for my family, this recipe always feels elegant and effortless.
Crockpot Beef Tenderloin Recipe
Equipment
- Crockpot
Ingredients
For the Beef Tenderloin
- 3 pounds center cut beef tenderloin trimmed and tied
- salt and pepper to taste
- ¼ cup unsalted butter room temperature (½ stick)
- 1 tablespoon minced garlic
- 1 tablespoon fresh minced rosemary
- 1 cup low sodium beef broth
For the Shortcut “Béarnaise” Sauce
- ¼ cup white wine vinegar
- 1 tablespoon minced shallot
- 1 clove garlic minced
- 1 tablespoon Dijon mustard
- 2 large egg yolks
- ½ cup unsalted butter melted (1 stick)
- 1 tablespoon fresh tarragon minced, or use 1½ teaspoons of dried
- ½ lemon juiced, optional (see note)
Instructions
For the Beef Tenderloin
- Season the beef tenderloin generously with kosher salt and freshly cracked black pepper.3 pounds center cut beef tenderloin, salt and pepper
- In a small bowl, mix together the butter, garlic, and rosemary. Rub the butter mixture over the beef tenderloin, making sure to cover all of the sides.¼ cup unsalted butter, 1 tablespoon minced garlic, 1 tablespoon fresh minced rosemary
- Sear tenderloin on all sides in a large skillet set over medium-high heat.
- Transfer seared tenderloin to the crockpot and cover with beef broth.1 cup low sodium beef broth
- Cook on low for 1½-4 hours, or until it reaches 135°F internally. Check the beef every 30 minutes after 1½ hours have passed. Temperature is VERY important with this recipe and each cut of meat is different.
- Remove the meat and allow it to rest for 10 minutes tented with foil.
- When you’re ready to serve the tenderloin, remove the strings with scissors and slice the beef into ½-inch thick pieces.
For the Shortcut “Béarnaise” Sauce
- Add the white wine vinegar, shallots, and garlic to a small saucepan set over medium heat. Bring the sauce to a simmer and cook until it has reduced by half.¼ cup white wine vinegar, 1 tablespoon minced shallot, 1 clove garlic
- Add the Dijon and egg yolks to the pan and whisk vigorously to combine—you don’t want the eggs to scramble.1 tablespoon Dijon mustard, 2 large egg yolks
- Next slowly drizzle in the melted butter, whisking constantly.½ cup unsalted butter
- Once all of the butter has been added, cook the sauce for an additional 1-2 minutes, stirring often, or until the sauce thickens just enough to coat the back of a spoon.
- Remove the sauce from the heat and stir in the tarragon and lemon (if desired). Season with salt and pepper to taste.1 tablespoon fresh tarragon, ½ lemon
- Serve immediately.
Becky’s Tips
- If your Béarnaise sauce is not thickening, rinse out a mixing bowl with hot water. Put in a teaspoon of lemon juice and a tablespoon of the runny béarnaise sauce. Beat with a wire whisk for a moment until the sauce creams and thickens, then stir back into the runny sauce.
- If the sauce becomes too thick, add 1 tablespoon of very hot water and whisk to combine. Keep adding hot water until you achieve your desired consistency.
- If the sauce seems curdled, use the above instructions for a sauce that is too thin.
- Beef tenderloin is best served at medium-rare or below. Rare beef is usually cooked to 125-135°F, and medium-rare is up to 140°F. Feel free to download my meat temperature chart for easy reference!
- If you prefer to make the beef in the oven, cook it at 285°F on a rimmed baking sheet, for 50-60 minutes, or until the beef registers 115°F internally. Cover tightly with foil and allow it to rest for 10 minutes while you prepare the sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Beef Tenderloin Step by Step
For the Beef Tenderloin
Season the meat: Season 3 pounds of center cut beef tenderloin generously with kosher salt and freshly cracked black pepper.
Prepare the butter seasoning: In a small bowl, mix together the 1/4 cup unsalted butter, 1 tablespoon minced garlic, and 1 tablespoon fresh minced rosemary. Rub the butter mixture over the beef tenderloin, making sure to cover all sides.
Sear the meat: Sear the tenderloin on all sides in a large skillet set over medium-high heat.
Transfer the beef: Transfer the seared tenderloin to the crockpot and cover with 1 cup of low sodium beef broth. Cook on low for 1½-4 hours, or until temperature reaches 135°F internally. Check the beef every 30 minutes after 1½ hours have passed. Temperature is VERY important with this recipe and each cut of meat is different.
Rest the meat: Remove the meat and allow it to rest for 10 minutes, tented with foil.
Before serving: When you’re ready to serve the tenderloin, remove the strings with scissors and slice the beef into ½-inch thick pieces.
For the Shortcut “Béarnaise” Sauce
Cook the aromatics: Add 1/4 cup white wine vinegar, 1 tablespoon minced shallots, and 1 clove of garlic to a small saucepan set over medium heat. Bring the sauce to a simmer and cook until it has reduced by half.
Add the Dijon and egg yolks: Stir in 1 tablespoon of Dijon mustard and 2 large egg yolks, whisking vigorously to combine—you don’t want the eggs to scramble.
Add butter: Slowly drizzle in the 1/2 cup unsalted melted butter, whisking constantly.
Cook the sauce: Cook the sauce for an additional 1-2 minutes, stirring often, or until the sauce thickens just enough to coat the back of a spoon.
Add tarragon, salt, and pepper: Remove the sauce from the heat and stir in 1 tablespoon of fresh tarragon and lemon (if desired). Season with salt and pepper to taste.
Serve: Serve immediately and enjoy.
Variations
If you prefer a more Dijon-forward sauce, leave out the lemon, and the sauce will be more mustard-herb. For a more subtle flavor (closer to a true Béarnaise), add the juice of half of a lemon (about 1-2 tablespoons) and whisk to combine.
How to Store and Reheat
Store leftover crockpot beef tenderloin in an airtight container in the refrigerator for up to 3 days. Store leftover béarnaise sauce in the refrigerator for up to 2 days. Reheat béarnaise sauce gently in a saucepan set over medium-low heat, and whisk in 1 egg yolk to restore the emulsion.
Freeze crockpot beef tenderloin in an airtight container for up to 3 months and béarnaise sauce in a Ziplock bag for up to 1 month. Allow beef and sauce to thaw overnight in the refrigerator before reheating.
Serving Suggestions
You can serve this delish dish with a multitude of yummy sides, like creamy Three Cheese Asparagus Gratin, low-carb Garlic Mashed Cauliflower, quick and easy Air Fryer Mushrooms, or elegant Chantilly Potatoes.
Turned out perfect! I’ve never left a review here before, but was compelled to do so after making this recipe. I was taking a chance considering the lack of reviews, but it turned out literally perfect for our Christmas dinner and I’m so grateful that this recipe didn’t steer me wrong or turn out different than my expectations. I followed the directions exactly and it turned out perfectly. Thank you!
Sounds Aaaaamazing! Wasn’t sure if you could (or should) cook a Beef Tenderloin in a slow cooker but my oven isn’t working so I started searching and came upon your recipe! So excited to try this, I’m making it for dinner RIGHT NOW! I’ll letcha know if it’s as fabulous as it sounds! Thanks!…