Crockpot Beef Tenderloin Recipe

4.70 from 79 votes

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!

Prep Time25

Cook Time6

Total Time6 25

Course: Dinner

Cuisine: American

Servings: people

Author: Becky Hardin

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.

Video

Notes

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