Crockpot Beef Tenderloin Recipe

What’s in this Crockpot Beef Tenderloin Recipe?

Beef tenderloin is a fantastic cut, but can turn out dry and chewy if not cooked properly. This slow cooker beef recipe gives you tender, flavorful tenderloin every time! This is an easy showstopper, perfect for dinner parties and holidays!

Beef Tenderloin: A great cut of meat, but the key is to not overcook it, as it can become dry if cooked past medium-rare. You can trim and tie the tenderloin yourself but it is much easier to have a good butcher do it for you! Garlic + Rosemary: The perfect complement to beef tenderloin! The key is strong, aromatic flavors, so make sure you go for fresh herbs. White Wine Vinegar: The base of béarnaise. It adds a subtle acidity and sweetness. I do not recommend substituting another vinegar. Shallot: Adds a subtle onion flavor to the béarnaise. Again, make sure to mince it small! No one wants a big bite of shallot in their sauce. Dijon: Adds a bit of zing to the sauce to help cut through the richness. It also helps prevent the sauce from curdling. Egg Yolks: Add richness and help thicken the sauce. Unsalted Butter: Gives the sauce substance and richness, plus delicious butter flavor! No need to clarify it for this recipe. Tarragon: The main flavor in béarnaise. It has a subtle anise flavor and pairs deliciously with beef. Don’t skip it!

Pro Tip: You can use 1½ teaspoons of dried tarragon in place of fresh.

Variations on Slow Cooker Beef Tenderloin

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.

How to Store and Reheat

Store leftover crockpot beef tenderloin in an airtight container in the refrigerator for up to 3 days. Store leftover béarnaise sauce in the refrigerator for up to 2 days. Reheat béarnaise sauce gently in a saucepan set over medium-low heat, and whisk in 1 egg yolk to restore the emulsion.

How to Freeze

Freeze crockpot beef tenderloin in an airtight container for up to 3 months and béarnaise sauce in a Ziplock bag for up to 1 month. Allow beef and sauce to thaw overnight in the refrigerator before reheating.

Serving Suggestions

You can serve this delish dish with a multitude of yummy sides, like Three Cheese Asparagus Gratin, Garlic Mashed Cauliflower, Air Fryer Mushrooms, Classic Green Bean Casserole, or Chantilly Potatoes.