Slow Roasted Beef Tenderloin
Overview
Cooking appliance
Range
Convection Oven
Food
Type of Dish: Main Course
Type of ingredient
Meat: Beef
Ingredients
1 beef tenderloin, trimmed and tied
Olive oil
Spice rub ingredients
1 tablespoon Kosher salt
1/2 tablespoon smoked paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
Olive oil
Spice rub ingredients
1 tablespoon Kosher salt
1/2 tablespoon smoked paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
Preparation
1. Prepare the dry rub. In a small bowl combine spice rub ingredients. Rub the tenderloin with olive oil and and spice rub. Allow meat to rest out of refrigerator 30 minutes before roasting.
2. Preheat the oven. Special Modes / Slow Roasting / Oven temperature 225°F / core temperature 125-130°F (rare) / OK. Follow directions as oven prompts / OK.
3. Follow the oven's prompts and sear the beef. Preheat the Griddle or a large pan on Medium High heat. Sear the meat on all sides. Place the seared meat in a HUB or on the Universal Tray with Broil insert.
4. When oven is at temperature, place the roast probe in the meat and slide into the oven. Time for a 4-5 lb tenderloin is approximately 1 ½ hours.
5. Remove from oven and allow to rest for at least 10 minutes before carving.
2. Preheat the oven. Special Modes / Slow Roasting / Oven temperature 225°F / core temperature 125-130°F (rare) / OK. Follow directions as oven prompts / OK.
3. Follow the oven's prompts and sear the beef. Preheat the Griddle or a large pan on Medium High heat. Sear the meat on all sides. Place the seared meat in a HUB or on the Universal Tray with Broil insert.
4. When oven is at temperature, place the roast probe in the meat and slide into the oven. Time for a 4-5 lb tenderloin is approximately 1 ½ hours.
5. Remove from oven and allow to rest for at least 10 minutes before carving.