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!
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 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
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 béarnaise), 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 béarnaise 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 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.
Storage: Store crockpot beef tenderloin in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Store béarnaise in a Ziplock bag in the refrigerator for up to 2 days or in the freezer for up to 1 month.