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.
Beef Tenderloin with Béarnaise Sauce
Beef tenderloin is a fantastic cut, but can turn out dry and chewy if not cooked properly. This slow cooker beef recipe gives you tender, flavorful tenderloin every time! This is an easy showstopper, perfect for dinner parties and holidays!
Looking for more holiday mains? Why not also try my Brown Sugar Pineapple Ham and my Herb Crusted Rack of Lamb Recipe with Mint Yogurt Sauce.
Why You’ll Love this Beef Tenderloin Recipe:
- Tender: Cooked low and slow in the crockpot, this beef tenderloin has a brown crust and is perfectly pink middle!
- Savory: Cooked in garlic, herbs, and beef broth, this easy dish is packed with savory flavors!
- Easy: Season and sear the beef then pop it in the crockpot, done! And the homemade Béarnaise sauce is a breeze to make – easy all around!
Cooking the beef in a crockpot locks in all the flavors and distributes them evenly, delivering full-on taste in every bite!
How to Make Crockpot Beef Tenderloin
You can jump to the recipe card for full ingredients & instructions!
- Sear the seasoned tenderloin in a large skillet.
- Transfer the beef to the crockpot and cook on low for 3-6 hours.
- Mix your sauce ingredients in a saucepan and simmer for 1-2 minutes.
- Allow the beef to rest for 10 minutes, then serve with the sauce.
Ingredient Notes
- Beef Tenderloin: A great cut of meat, but the key is to not overcook it, as it can become dry if cooked past medium-rare. You can trim and tie the tenderloin yourself but it is much easier to have a good butcher do it for you!
- Garlic and Rosemary: The perfect complements to beef tenderloin! The key is strong, aromatic flavors, so make sure you go for fresh herbs.
- White Wine Vinegar: The base of béarnaise. It adds a subtle acidity and sweetness. I do not recommend substituting another vinegar.
- Shallot: Adds a subtle onion flavor to the béarnaise. Again, make sure to mince it small! No one wants a big bite of shallot in their sauce.
- Dijon: Adds a bit of zing to the sauce to help cut through the richness. It also helps prevent the sauce from curdling.
- Egg Yolks: Adds richness and helps thicken the sauce.
- Butter: Gives the sauce substance and richness, plus delicious butter flavor! No need to clarify it for this recipe.
- Tarragon: The main flavor in béarnaise. It has a subtle anise flavor and pairs deliciously with beef. Don’t skip it!
Beef tenderloin is widely regarded as the most tender cut of beef. It’s important not to overcook beef tenderloin, though, as it can become tough and dry if cooked past medium-rare. The crockpot is a great way to cook tenderloin low and slow.
Yes! Preheat the oven to 285°F, season the beef, and cook 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.
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!
The main difference between a hollandaise and a bearnaise is flavor. The base of the sauce is the same, but a Bearnaise sauce includes tarragon and shallots in a wine reduction.
Serving Suggestions
You can serve this delish dish with a multitude of yummy sides. Here are some favorites:
- Three Cheese Asparagus Gratin
- Garlic Mashed Cauliflower
- Air Fryer Mushrooms
- Classic Green Bean Casserole
- Chantilly Potatoes
If you’re looking for an easy, impressive, and delicious holiday main, look no further!
Storage Instructions
Store leftover crockpot beef tenderloin in an airtight container in the refrigerator for up to 3 days. Store leftover bearnaise sauce in the refrigerator for up to 2 days. Reheat bearnaise sauce gently in a saucepan set over medium-low heat, and whisk in 1 egg yolk to restore the emulsion.
Freezing Instructions
Freeze crockpot beef tenderloin in an airtight container for up to 3 months and bearnaise sauce in a Ziplock bag for up to 1 month. Allow beef and sauce to thaw overnight in the refrigerator before reheating.
Is Your Bearnaise…
Too thin?
- If your bearnaise sauce is not thickening, you likely added the butter a bit too quickly. This is easily fixed, though! Rinse out a mixing bowl with hot water. Put in a teaspoon of lemon juice and a tablespoon of the runny bearnaise sauce. Beat with a wire whisk for a moment until the sauce creams and thickens, then stir back into the runny sauce.
Too thick?
- 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.
Curdled?
- If the sauce seems curdled, use the above instructions for a sauce that is too thin.
More Crockpot Recipes We Love
- Crockpot Chili
- Crock Pot Ribs Recipe
- Crockpot Meatloaf
- Crock Pot Smothered Pork Chops
- Crockpot Turkey Breast
Beef tenderloin absolutely shines in the crockpot! The cut comes out pink in the middle with browned edges, loaded with flavor, and super tender. An awesome addition to your holiday menu, plus the easy Béarnaise sauce adds a restaurant level of quality to the dinner. You will love this!
More Beef Dinner Recipes to Try:
- Mississippi Roast
- Goulash
- Beef Wellington
- Beef Lo Mein Recipe
- Crockpot Beef Stew
- Slow Cooker Beef Tacos
- Instant Pot Meatloaf
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Crockpot Beef Tenderloin Recipe
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 “Bearnaise” 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
- ½ lemon juiced, optional (see note)
Recommended Equipment
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 1.5-4 hours, or until 135°F internally. Check the beef every 30 minutes after 1.5 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 “Bearnaise” 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Lemon: 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 bearnaise), add the juice of half of a lemon (about 1-2 tablespoons) and whisk to combine.
- You can use 1½ teaspoons of dried tarragon in place of fresh.
- If your bearnaise sauce is not thickening, you likely added the butter a bit too quickly. This is easily fixed, though! Rinse out a mixing bowl with hot water. Put in a teaspoon of lemon juice and a tablespoon of the runny bearnaise 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.
Nutrition Information
