By Becky Hardin
Updated Apr 24, 2025
This Crockpot Beef Tenderloin melts in the mouth and takes minimal effort to make! Serve up with my easy Béarnaise sauce for a delicious meal. It’s perfect for the holidays and special occasions.
5-Star Review
“Turned out perfect! I’ve never left a review here before, but was compelled to do so after making this recipe. I was taking a chance considering the lack of reviews, but it turned out literally perfect for our Christmas dinner and I’m so grateful that this recipe didn’t steer me wrong or turn out different than my expectations. I followed the directions exactly and it turned out perfectly. Thank you!” – Lisa
Crockpot Beef Tenderloin Recipe
When I want to impress without spending all day in the kitchen, Beef Tenderloin is my go-to. This slow-cooker version keeps it incredibly juicy and flavorful, and it makes for the perfect centerpiece at any special dinner or holiday gathering. I love pairing it with a rich homemade béarnaise sauce—it really takes the dish to the next level. Whether I’m hosting friends or just making something special for my family, this recipe always feels elegant and effortless.
Ingredients1x2x3x
For the Beef Tenderloin
- ▢ 3 pounds center cut beef tenderloin trimmed and tied
- ▢ salt and pepper to taste
- ▢ ¼ cup unsalted butter room temperature (½ stick)
- ▢ 1 tablespoon minced garlic
- ▢ 1 tablespoon fresh minced rosemary
- ▢ 1 cup low sodium beef broth
For the Shortcut “Béarnaise” Sauce
- ▢ ¼ cup white wine vinegar
- ▢ 1 tablespoon minced shallot
- ▢ 1 clove garlic minced
- ▢ 1 tablespoon Dijon mustard
- ▢ 2 large egg yolks
- ▢ ½ cup unsalted butter melted (1 stick)
- ▢ 1 tablespoon fresh tarragon minced, or use 1½ teaspoons of dried
- ▢ ½ lemon juiced, optional (see note)
Video
Instructions
For the Beef Tenderloin
- Season the beef tenderloin generously with kosher salt and freshly cracked black pepper. 3 pounds center cut beef tenderloin, salt and pepper
- In a small bowl, mix together the butter, garlic, and rosemary. Rub the butter mixture over the beef tenderloin, making sure to cover all of the sides. ¼ cup unsalted butter, 1 tablespoon minced garlic, 1 tablespoon fresh minced rosemary
- Sear tenderloin on all sides in a large skillet set over medium-high heat.
- Transfer seared tenderloin to the crockpot and cover with beef broth. 1 cup low sodium beef broth
- Cook on low for 1½-4 hours, or until it reaches 135°F internally. Check the beef every 30 minutes after 1½ hours have passed. Temperature is VERY important with this recipe and each cut of meat is different.
- Remove the meat and allow it to rest for 10 minutes tented with foil.
- When you’re ready to serve the tenderloin, remove the strings with scissors and slice the beef into ½-inch thick pieces.
For the Shortcut “Béarnaise” Sauce
- Add the white wine vinegar, shallots, and garlic to a small saucepan set over medium heat. Bring the sauce to a simmer and cook until it has reduced by half. ¼ cup white wine vinegar, 1 tablespoon minced shallot, 1 clove garlic
- Add the Dijon and egg yolks to the pan and whisk vigorously to combine—you don’t want the eggs to scramble. 1 tablespoon Dijon mustard, 2 large egg yolks
- Next slowly drizzle in the melted butter, whisking constantly. ½ cup unsalted butter
- Once all of the butter has been added, cook the sauce for an additional 1-2 minutes, stirring often, or until the sauce thickens just enough to coat the back of a spoon.
- Remove the sauce from the heat and stir in the tarragon and lemon (if desired). Season with salt and pepper to taste. 1 tablespoon fresh tarragon, ½ lemon
- Serve immediately.
Equipment
- Crockpot
Becky’s Tips
- If your Béarnaise sauce is not thickening , rinse out a mixing bowl with hot water. Put in a teaspoon of lemon juice and a tablespoon of the runny béarnaise sauce. Beat with a wire whisk for a moment until the sauce creams and thickens, then stir back into the runny sauce.
- If the sauce becomes too thick , add 1 tablespoon of very hot water and whisk to combine. Keep adding hot water until you achieve your desired consistency.
- If the sauce seems curdled , use the above instructions for a sauce that is too thin.
- B eef tenderloin is best served at medium-rare or below . Rare beef is usually cooked to 125-135°F, and medium-rare is up to 140°F. Feel free to download my meat temperature chart for easy reference!
- If you prefer to make the beef in the oven, cook it at 285°F on a rimmed baking sheet, for 50-60 minutes, or until the beef registers 115°F internally . Cover tightly with foil and allow it to rest for 10 minutes while you prepare the sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crockpot Beef Tenderloin Step by Step
For the Beef Tenderloin
Season the meat: Season 3 pounds of center cut beef tenderloin generously with kosher salt and freshly cracked black pepper.
Prepare the butter seasoning : In a small bowl, mix together the 1/4 cup unsalted butter, 1 tablespoon minced garlic, and 1 tablespoon fresh minced rosemary. Rub the butter mixture over the beef tenderloin, making sure to cover all sides.
Sear the meat : Sear the tenderloin on all sides in a large skillet set over medium-high heat.
Transfer the beef : Transfer the seared tenderloin to the crockpot and cover with 1 cup of low sodium beef broth. Cook on low for 1½-4 hours, or until temperature reaches 135°F internally. Check the beef every 30 minutes after 1½ hours have passed. Temperature is VERY important with this recipe and each cut of meat is different.
Rest the meat: Remove the meat and allow it to rest for 10 minutes, tented with foil.
Before serving : When you’re ready to serve the tenderloin, remove the strings with scissors and slice the beef into ½-inch thick pieces.
For the Shortcut “Béarnaise” Sauce
Cook the aromatics : Add 1/4 cup white wine vinegar, 1 tablespoon minced shallots, and 1 clove of garlic to a small saucepan set over medium heat. Bring the sauce to a simmer and cook until it has reduced by half.
Add the Dijon and egg yolks : Stir in 1 tablespoon of Dijon mustard and 2 large egg yolks, whisking vigorously to combine—you don’t want the eggs to scramble.
Add butter: Slowly drizzle in the 1/2 cup unsalted melted butter, whisking constantly.
Cook the sauce: Cook the sauce for an additional 1-2 minutes, stirring often, or until the sauce thickens just enough to coat the back of a spoon.
Add tarragon, salt, and pepper : Remove the sauce from the heat and stir in 1 tablespoon of fresh tarragon and lemon (if desired). Season with salt and pepper to taste.
Serve : Serve immediately and enjoy.
Variations
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.
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 creamy Three Cheese Asparagus Gratin , low-carb Garlic Mashed Cauliflower , quick and easy Air Fryer Mushrooms , or elegant Chantilly Potatoes .
more beef tenderloin recipes we love
Air Fryer Beef Tenderloin
Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin)
Beef Wellington
Beef Tenderloin with Mushroom Sauce
Crockpot Beef Tenderloin Recipe
Equipment
- Crockpot
Ingredients
For the Beef Tenderloin
- 3 pounds center cut beef tenderloin trimmed and tied
- salt and pepper to taste
- ¼ cup unsalted butter room temperature (½ stick)
- 1 tablespoon minced garlic
- 1 tablespoon fresh minced rosemary
- 1 cup low sodium beef broth
For the Shortcut “Béarnaise” Sauce
- ¼ cup white wine vinegar
- 1 tablespoon minced shallot
- 1 clove garlic minced
- 1 tablespoon Dijon mustard
- 2 large egg yolks
- ½ cup unsalted butter melted (1 stick)
- 1 tablespoon fresh tarragon minced, or use 1½ teaspoons of dried
- ½ lemon juiced, optional (see note)
Instructions
For the Beef Tenderloin
- Season the beef tenderloin generously with kosher salt and freshly cracked black pepper. 3 pounds center cut beef tenderloin, salt and pepper
- In a small bowl, mix together the butter, garlic, and rosemary. Rub the butter mixture over the beef tenderloin, making sure to cover all of the sides. ¼ cup unsalted butter, 1 tablespoon minced garlic, 1 tablespoon fresh minced rosemary
- Sear tenderloin on all sides in a large skillet set over medium-high heat.
- Transfer seared tenderloin to the crockpot and cover with beef broth. 1 cup low sodium beef broth
- Cook on low for 1½-4 hours, or until it reaches 135°F internally. Check the beef every 30 minutes after 1½ hours have passed. Temperature is VERY important with this recipe and each cut of meat is different.
- Remove the meat and allow it to rest for 10 minutes tented with foil.
- When you’re ready to serve the tenderloin, remove the strings with scissors and slice the beef into ½-inch thick pieces.
For the Shortcut “Béarnaise” Sauce
- Add the white wine vinegar, shallots, and garlic to a small saucepan set over medium heat. Bring the sauce to a simmer and cook until it has reduced by half. ¼ cup white wine vinegar, 1 tablespoon minced shallot, 1 clove garlic
- Add the Dijon and egg yolks to the pan and whisk vigorously to combine—you don’t want the eggs to scramble. 1 tablespoon Dijon mustard, 2 large egg yolks
- Next slowly drizzle in the melted butter, whisking constantly. ½ cup unsalted butter
- Once all of the butter has been added, cook the sauce for an additional 1-2 minutes, stirring often, or until the sauce thickens just enough to coat the back of a spoon.
- Remove the sauce from the heat and stir in the tarragon and lemon (if desired). Season with salt and pepper to taste. 1 tablespoon fresh tarragon, ½ lemon
- Serve immediately.
Video
Notes
- If your Béarnaise sauce is not thickening , rinse out a mixing bowl with hot water. Put in a teaspoon of lemon juice and a tablespoon of the runny béarnaise sauce. Beat with a wire whisk for a moment until the sauce creams and thickens, then stir back into the runny sauce.
- If the sauce becomes too thick , add 1 tablespoon of very hot water and whisk to combine. Keep adding hot water until you achieve your desired consistency.
- If the sauce seems curdled , use the above instructions for a sauce that is too thin.
- B eef tenderloin is best served at medium-rare or below . Rare beef is usually cooked to 125-135°F, and medium-rare is up to 140°F. Feel free to download my meat temperature chart for easy reference!
- If you prefer to make the beef in the oven, cook it at 285°F on a rimmed baking sheet, for 50-60 minutes, or until the beef registers 115°F internally . Cover tightly with foil and allow it to rest for 10 minutes while you prepare the sauce.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
