Tender Slow-Cooked Beef Fillet – A Meltingly Soft Delight
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat25gram
Protein40gram
Ingredients
- Beef fillet (whole, trimmed)800 g
- Olive oil (choose extra virgin for best flavor)2 tbsp
- Garlic cloves (fresh, peeled)4 piece
- Fresh rosemary sprigs3 piece
- Fresh thyme sprigs3 piece
- Salt (preferably sea salt or kosher salt)1 tsp
- Black pepper (freshly ground)to taste n/a
- Beef broth or stock (low sodium if possible)250 ml
- Butter (unsalted, room temperature)30 g
Discover how to slow cook a beef fillet to tender, juicy perfection with this simple recipe designed for every home cook. Using basic ingredients and standard kitchen tools, you can transform an elegant cut of beef into an irresistibly soft dish. This recipe ensures safe cooking temperatures and easy steps so you can enjoy restaurant-quality beef at home. Total ingredient cost is approximately $25 / €23 / £20 / ₹2000. The dish contains around 450 kcal per serving. Suitable for a low-carb diet, medium complexity, and takes about 3.5 hours including prep and cook time.
Preparation instructions
Prepare the beef fillet
1Pat the beef fillet dry with paper towels to remove excess moisture. This helps in browning the meat later and developing rich flavors — about 5 minutes.
Season and sear the beef
2Season the fillet evenly with salt and black pepper. Heat olive oil in a heavy-bottomed pan over medium-high heat. Add the fillet and sear on all sides until nicely browned, about 3-4 minutes per side. This seals in juices and adds flavor.
Prepare for slow cooking
3Transfer the seared beef fillet to a slow cooker or a heavy oven-safe pot with a lid. Add whole garlic cloves, rosemary, and thyme around the fillet for fragrance.
Add broth and butter
4Pour the beef broth into the pot or slow cooker, avoiding pouring over the meat directly, to keep the seasoning intact. Dot the top of the fillet with small pats of the butter. This adds to tenderness and taste.
Slow cook the beef
5Set your slow cooker to low heat and cook the beef fillet for 2.5 to 3 hours until the internal temperature reaches 63°C (145°F) for medium-rare or 71°C (160°F) for medium doneness. Use a meat thermometer inserted into the thickest part of the fillet to confirm doneness. This low cooking temperature ensures tenderness and juiciness.
Rest the beef fillet
6Once cooked to desired doneness, remove the fillet from the slow cooker/pot and cover it loosely with aluminum foil. Let it rest for 10-15 minutes. Resting allows the juices to redistribute, making the beef tender and juicy.
Serve and enjoy
7Slice the rested beef fillet against the grain into 1 cm thick slices. Serve immediately with your favorite sides.
Cooking Tips
-Use a reliable meat thermometer to check internal temperatures for safety and perfect doneness.
-Avoid placing cooked meat back on the same plate or cutting board that held raw meat without washing it thoroughly to prevent cross-contamination.
-If you don’t have a slow cooker, you can cook the beef in a covered oven-safe pot at 150°C (300°F) for about 2.5 to 3 hours.
-For extra flavor, marinate the beef fillet in garlic, herbs, and olive oil for up to 2 hours before cooking.
Equipment
- Heavy-bottomed frying pan or skillet
- Slow cooker or oven-safe pot with lid
- Meat thermometer
- Tongs
- Aluminum foil
- Sharp knife and cutting board
Grocery Shopping List
- [ ] Beef fillet (whole, trimmed) - approx. $20: Choose beef that is bright red with fine marbling for taste and tenderness.
- [ ] Olive oil (extra virgin) - approx. $3 for small bottle: Pick a fresh, fruity oil with a pleasant aroma.
- [ ] Fresh garlic - approx. $0.50 per bulb: Firm bulbs without sprouts are freshest.
- [ ] Fresh rosemary and thyme - approx. $1.50 for bunches: Look for bright green, fragrant herbs.
- [ ] Salt (sea or kosher) - approx. $1 for container: Coarse salt is best for seasoning meat.
- [ ] Black pepper (whole peppercorns preferred) - approx. $1 for grinder: Freshly ground pepper has best flavor.
- [ ] Beef broth or stock (low sodium) - approx. $2 for 1 liter: Choose natural, preservative-free broth.
- [ ] Unsalted butter - approx. $2 for 250g: Fresh, creamy butter enhances flavor.
Total approximate cost: $30. Adjust quantities based on servings.
FAQ
What internal temperature ensures beef fillet is safe to eat?
Beef fillet is safe to eat at 63°C (145°F) for medium-rare and 71°C (160°F) for medium doneness. Use a meat thermometer to verify.
Can I use a slow cooker or an oven for this recipe?
Yes, both methods are suitable. Slow cooker on low for about 3 hours or oven at 150°C (300°F) covered for similar time.
How do I avoid cross-contamination with raw beef?
Always use separate cutting boards for raw meat and other foods. Wash hands, utensils, and surfaces with hot, soapy water after handling raw beef.
Can I substitute fresh herbs for dried?
Yes, but use about one-third the amount of dried herbs since they are more concentrated in flavor.
How do I know when the beef fillet is done?
Use a meat thermometer to check the internal temperature. The beef should also feel firm but springy to touch depending on desired doneness.