Slow-cooked marinated beef fillet garnished with herbs

Succulent Slow-Cooked Marinated Beef Fillet

Name: Succulent Slow-Cooked Marinated Beef Fillet
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: international
Ingredients: 500 g Beef fillet (center-cut, about 500g); 3 tbsp Soy sauce (choose low sodium if preferred); 2 tbsp Olive oil (extra virgin for best flavor); 3 cloves Garlic cloves (fresh, minced); 1 tbsp Honey (or maple syrup as alternative); 1 tbsp Fresh rosemary (chopped); 1 tbsp Fresh thyme (chopped); 1 tsp Black pepper (freshly ground); to taste n/a Salt (to taste)

Home Page / Slow Cooker Recipes / Slow Cooking Beef Recipes

easy

3 hour

Nutritional value per serving

Calories450kcal

Carbs10gram

Fat25gram

Protein40gram

Ingredients

Quantity

Beef fillet (center-cut, about 500g)500 g
Soy sauce (choose low sodium if preferred)3 tbsp
Olive oil (extra virgin for best flavor)2 tbsp
Garlic cloves (fresh, minced)3 cloves
Honey (or maple syrup as alternative)1 tbsp
Fresh rosemary (chopped)1 tbsp
Fresh thyme (chopped)1 tbsp
Black pepper (freshly ground)1 tsp
Salt (to taste)to taste n/a

This recipe for slow-cooked marinated beef fillet offers a delicious and tender outcome with minimal hands-on time, perfect for home cooks of all skill levels. The beef is marinated to infuse flavor and then cooked slowly to tender perfection. The total cost of ingredients is approximately $15 USD (€13, £11, ₹1100). Each serving is around 450 calories, making it suitable for a regular balanced diet. Difficulty is easy, and total cooking and preparation time is 3.5 hours.

Preparation instructions

Prepare the Marinade

1In a bowl, mix soy sauce, olive oil, minced garlic, honey, chopped rosemary, chopped thyme, black pepper, and salt. This marinade will tenderize and flavor the beef beautifully.

Marinate the Beef Fillet

2Place the beef fillet in a sealable bag or covered dish. Pour the marinade over the beef, ensuring it is completely coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight, to maximize flavor absorption.

Prepare Slow Cooker

3Remove the beef from the marinade, reserving the marinade for later use. Pat the beef dry with paper towels to promote browning if you choose to sear.

Optional Sear for Extra Flavor

4In a hot pan, sear the beef fillet on all sides for 2 minutes per side until browned. This step adds depth of flavor but can be skipped for simplicity.

Transfer to Slow Cooker

5Place the beef fillet into the slow cooker. Pour the reserved marinade over the beef.

Slow Cook the Beef

6Cook on low heat for 3 hours. The slow cooking tenderizes the meat gently while retaining moisture and flavor.

Check Internal Temperature

7Use a meat thermometer to check the internal temperature of the beef fillet. It should reach a safe minimum internal temperature of 63°C (145°F) for medium-rare. For medium, cook to 70°C (160°F). If you prefer more well-done, cook to at least 71°C (160°F) but note the beef may be less tender.

Rest the Beef

8Once cooked to desired temperature, remove the beef from slow cooker and let it rest covered loosely with foil for 10-15 minutes. This allows juices to redistribute, ensuring tender, juicy meat.

Serve and Enjoy

9Slice the beef fillet against the grain and serve. Consider pairing with roasted vegetables or mashed potatoes for a complete meal.

Cooking Tips

1Marinating overnight enhances the flavor and tenderness of the beef.

2Using a meat thermometer is the best way to ensure safe and delicious doneness.

3Avoid cross-contamination by washing hands and utensils that handle raw beef thoroughly.

4Leftover cooked beef can be stored in the refrigerator for up to 3 days.

5For a gluten-free option, use gluten-free soy sauce or tamari.

Equipment

Slow cooker
Bowl for marinade
Knife
Meat thermometer
Pan for searing (optional)
Tongs or spatula
Cutting board

Shopping List

[ ] Beef fillet (center-cut, ~500g) — around $10. Choose fresh, bright red beef with firm texture.
[ ] Soy sauce (150 ml bottle) — around $2. Opt for low sodium if you prefer less salty.
[ ] Olive oil (small bottle) — around $3. Extra virgin for better flavor.
[ ] Fresh garlic (1 bulb) — around $0.50. Choose bulbs that are firm and not sprouting.
[ ] Honey (150g jar) — around $3. Substitute with maple syrup if preferred.
[ ] Fresh rosemary (small bunch) — around $1. Look for vibrant green, aromatic sprigs.
[ ] Fresh thyme (small bunch) — around $1. Fresh leaves yield better flavor than dried.
[ ] Black pepper (ground or whole peppercorns) — pantry staple.
[ ] Salt — pantry staple.

Total approximate cost: $15

FAQ

Is slow-cooked beef fillet safe to eat?

Yes, as long as you cook the beef to the recommended internal temperatures (at least 63°C/145°F) and use a meat thermometer to confirm, the beef is safe to consume.

Can I marinate the beef fillet for less time?

While 2 hours is the minimum, marinating overnight enhances flavor and tenderness. If short on time, even 30 minutes can add some flavor.

Do I have to sear the beef before slow cooking?

Searing is optional but recommended as it adds flavor and color. If short on time, you can skip it.

How do I check doneness without a thermometer?

Using a meat thermometer is best. Without one, cook for the recommended time and size, but keep in mind it's less accurate and might affect safety and texture.