Tender & Juicy Slow-Cooked Beef Fillet - Quick & Easy Recipe
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat20gram
Protein35gram
Ingredients
- Beef fillet (center cut, fresh, bright red color)500 g
- Olive oil (extra virgin recommended for flavor)2 tbsp
- Garlic cloves (fresh, firm, not sprouted)4 pieces
- Fresh rosemary (or dried rosemary if fresh unavailable)2 sprigs
- Salt (kosher or sea salt preferred)1 tsp
- Black pepper (freshly ground for best flavor)1/2 tsp
- Beef broth or stock (low sodium preferred)200 ml
- Onion (medium size, firm, no soft spots)1 piece
This slow-cooked beef fillet recipe is perfect for home cooks looking for a tender, juicy, and flavorful meal without too much fuss. Utilizing slow cooking allows the beef fillet to become beautifully tender and infused with herbs and garlic. The recipe is budget-friendly with a total ingredient cost of approximately $18 / €17 / £15 / ₹1450. This dish provides around 350 kcal per serving and suits a high-protein diet. Complexity is easy, making it accessible even for beginners. Total cooking plus preparation time is just under 2.5 hours, with most time spent on slow cooking, allowing you to focus on other tasks.
Preparation instructions
Prepare Ingredients
1Peel and chop the onion into large chunks. Peel the garlic cloves and leave them whole to prevent burning during cooking. Pat dry the beef fillet with paper towels and season all sides evenly with salt and pepper.
Brown the Beef Fillet
2Heat the olive oil in a heavy-bottomed pan over medium-high heat. When hot, add the beef fillet and brown it on all sides, about 2-3 minutes per side. This step locks in the juices and adds flavor. Remove beef and set aside.
Sauté the Onion and Garlic
3In the same pan, add the chopped onion and whole garlic cloves. Sauté for about 5 minutes until softened and fragrant, scraping up any browned bits from the beef.
Combine and Slow Cook
4Place the browned beef fillet, sautéed onion, garlic, rosemary sprigs, and beef broth into a slow cooker. Cover and cook on low heat for 2 hours. Slow cooking gently tenderizes the beef without drying it out.
Check the Internal Temperature
5After 2 hours, check the beef’s internal temperature using a meat thermometer. The safe minimum internal temperature for medium-rare beef is 63°C (145°F). For medium, cook to 71°C (160°F). Insert thermometer into the thickest part of the fillet to get an accurate reading.
Rest and Serve
6Remove the beef from the slow cooker and cover loosely with foil. Let it rest for 10 minutes to redistribute juices, ensuring a moist fillet. Slice against the grain and serve immediately.
Cooking Tips
1Make sure to clean your hands, utensils, and cutting boards thoroughly when handling raw beef to prevent cross-contamination.
2If you don’t have a slow cooker, you can use a covered ovenproof dish and cook in a preheated oven at 150°C (300°F) for about 2 hours.
3For extra flavor, you can add mushrooms or carrots to the slow cooker along with the onion and garlic.
4Use a reliable meat thermometer to avoid overcooking or undercooking the beef; this is the best way to ensure food safety and perfect texture.
Equipment Needed
- Knife and cutting board
- Heavy-bottomed frying pan
- Slow cooker or slow cooker insert
- Meat thermometer
- Tongs
- Aluminum foil
- Spoon for sautéing
Shopping List
- [ ] Beef fillet (500 g) - approx. $15
- [ ] Olive oil (extra virgin) - approx. $0.50 for needed qty
- [ ] Garlic cloves (4 pieces) - approx. $0.30
- [ ] Fresh rosemary sprigs (2) - approx. $1.00
- [ ] Salt - pantry staple
- [ ] Black pepper - pantry staple
- [ ] Beef broth (200 ml) - approx. $1.50
- [ ] Onion (1 medium) - approx. $0.40
Tips: Choose fresh, bright red beef fillet with even marbling for best tenderness. Select firm garlic cloves without green sprouts. Fresh herbs like rosemary add best flavor, but dried works well in a pinch.
FAQ
Can I use a different cut of beef for slow cooking?
Yes, cuts like chuck or brisket are also great for slow cooking and become very tender. However, beef fillet is leaner and more tender, so adjust cooking times accordingly.
Is it necessary to brown the beef before slow cooking?
Browning the beef adds depth of flavor and helps seal in juices, but you can skip it for convenience if you prefer.
How do I know when the beef is safe to eat?
Use a meat thermometer to check the internal temperature. For beef fillet, 63°C (145°F) for medium-rare or 71°C (160°F) for medium is safe and recommended. Always insert thermometer into the thickest part.
Can I refrigerate leftovers?
Yes, store leftover beef in an airtight container in the refrigerator and consume within 3-4 days for food safety.