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Thanks to the always-reliable results of Slow Roast Mode, this showstopper dish is relatively simple and hands-off to prepare.

BEFORE YOU START: A tenderloin between 3 and 6 pounds works best and can be seared on the grill or in a large roasting pan for added color and flavor, if desired. Additionally, while Slow Roast Mode enables a delayed start, food safety can become an issue if postponed too long. We recommend delaying no more than a few hours.

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Yield: 10-15 Servings

Cook Time: 2½-4½ Hours

Ingredients
Ingredients
5 pounds beef tenderloin

Rub
1 bunch parsley

1 bunch cilantro

2 sprigs rosemary

1 bay leaf

1 large shallot

2 cloves garlic

¼ cup grapeseed oil

2 tablespoons salt

1 tablespoon coriander

1 tablespoon black pepper

½ teaspoon red pepper flakes

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Preparation Method

  1. In a food processor, puree rub ingredients into a paste.
  2. Spread rub on all sides of tenderloin. Cook immediately or cover with plastic wrap and marinate overnight in the refrigerator.
  3. Place roast on enameled broiler pan. Slide pan into oven at rack position “2.” Insert temperature probe into center of the thickest part of the roast, taking care to fully cover the metal shaft. Insert opposite end of the probe into the oven receptacle. Select Slow Roast, Beef, and Beef Tenderloin; we recommend 3 hours and 137°F for the probe temperature.
  4. Optionally, after the tenderloin is complete, sear it on a grill for more flavor.