Crockpot Beef Tenderloin Recipe - The Cookie Rookie® (2024)

FAQs

Should beef tenderloin be cooked fast or slow? ›

The meat will be almost perfectly cooked from edge to edge. Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it's overcooked. Once the meat is done, all you've got to do is put a sear on it.

Preheat the oven to 425°F. Place the beef tenderloin on a rack in a roasting pan. (Tip: You don't need to sear beef tenderloin before roasting.) Insert an oven-going meat thermometer in the thickest part of the roast.

secondary cuts of meat work the best. This is because they're generally from the 'harder working' parts of the animal, so the meat tends to be tougher. They benefit from being cooked for longer and at lower temperatures than leaner meat, as the connective tissue breaks down to give that deep flavour and rich texture.

Yes! Slow cooked steak is a wonderful way to make savory and tender fillets each time.

The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

Generously season roast with kosher salt. Keep uncovered in refrigerator for at least 6 hours, or up to overnight. About 1 to 1½ hours before planning to cook, remove roast from oven and allow to come to room temperature. Preheat oven to 425 degrees F.

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

Use kitchen twine with tie tenderloin into 1 inch thick sections. Rub salt and pepper all over tenderloin and place onto rack in a roasting pan and let rest uncovered in the fridge for 1 hour or up to 24 hours. This dry aging process will help the filets have a nice crust. You can skip this step if you don't have time.

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).

Do I need to sear beef before putting in a slow cooker? ›

Searing meat before slow cooking adds flavor through caramelization, but it's not mandatory. If you skip searing, you might miss some depth of flavor, but the slow cooker will still cook the meat thoroughly.

If you simply pop some raw meat in your slow cooker, it won't have a chance to brown, which adds some much-needed flavor and cuts down on plenty of unappealing grease. Instead, you're better served by browning raw meat in a skillet before adding it to the slow cooker with your other ingredients.

Last night we had an interesting cut of beef. The proper name is 'Tares Major'. It is a cut from the Chuck section right below the front leg. It was just as tender as a filet with a whole lot of beef flavor and at a fraction of the cost of the filet.

For a larger cut of meat like a roast, a crock pot is almost foolproof. Rub some kosher salt on the outside of your roast and sear it on all sides (just get the outside browned) in some oil in a pan. Then put it in the crock pot on low for 8 hours leaving the lid on.

Add Just Enough Liquid

To keep a pot roast from drying out, your slow cooker needs liquid to create a moist environment, and that can include meat or vegetable stock, wine or water.

Preheat the oven to 225 degrees. Sear the tenderloin in a large skillet using the searing steps above. Place the tenderloin on a baking sheet and move it into the middle of the oven, cooking for 2-4 hours or until a meat thermometer reads 125 degrees.

How Long To Cook Beef Tenderloin? Searing the outside of the beef tenderloin should take about 12 to 15 minutes (about 3 to 5 minutes per side), followed by 20 to 25 minutes in the oven for a total of about 40 to 45 minutes.

Does meat get more tender the longer you cook it in a slow cooker? Not if you're using a leaner cut in the slow cooker, like chicken breast or pork chops. To help keep these cuts moist, decrease the cook time to 2-4 hours.

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).