This Crockpot Beef Tenderloin melts in the mouth and takes minimal effort to make!

what you need:

beef tenderloin

unsalted butter

rosemary

garlic

beef broth

white wine vinegar

shallot

egg yolks

lemon

1

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.

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.

2

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.

3

Add the dijon and egg yolks to the pan and whisk vigorously to combine– you don’t want the eggs to scramble.

4

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.

5

Ready to make this?