Description
Learn how to make a succulent Slow Cooker Beef Tenderloin that melts in your mouth. Perfect for a delicious and effortless meal!
Ingredients
- 2 pounds beef tenderloin (about 900 grams)
- 2 teaspoons salt (about 10 grams)
- 1 teaspoon black pepper (about 2 grams)
- 1 tablespoon olive oil (about 15 milliliters)
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth (about 240 milliliters)
- 2 tablespoons soy sauce (about 30 milliliters)
- 1 tablespoon Worcestershire sauce (about 15 milliliters)
- 1 teaspoon dried thyme (about 1 gram)
- 1 teaspoon dried rosemary (about 1 gram)
- 2 tablespoons cornstarch (about 16 grams)
- 2 tablespoons water (about 30 milliliters)
Instructions
- Pat the beef tenderloin dry with paper towels.
- Season the beef with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef in the skillet until browned on all sides, about 8-10 minutes.
- Transfer the seared beef to the slow cooker.
- In the same skillet, add sliced onion and minced garlic.
- Sauté the onion and garlic until softened, about 3-4 minutes.
- Pour the beef broth into the skillet, scraping up any browned bits.
- Add soy sauce and Worcestershire sauce to the skillet.
- Stir in dried thyme and dried rosemary.
- Pour the mixture over the beef in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours.
- Remove beef from the slow cooker and let it rest for 10 minutes.
- Mix cornstarch and water in a small bowl until smooth.
- Stir the cornstarch mixture into the sauce in the slow cooker.
- Cook the sauce on high for 15 minutes or until thickened.
- Slice the beef tenderloin and serve with the thickened sauce.
Notes
- For a more flavorful dish, consider using homemade beef broth rather than store-bought.
- Enhance the sauce by incorporating for added depth of flavor.
- Allow the beef to rest before slicing to retain its juices and ensure a tender result.
