How Long To Cook Beef Medallions In Slow Cooker

What’s in this Crockpot Beef Tenderloin Recipe?

Although beef tenderloin is a wonderful cut, improper cooking can cause it to become dry and chewy. This recipe for tender, flavorful tenderloin made with slow cooker beef is a simple show-stopper that’s great for gatherings and special occasions.

  • Beef tenderloin is an excellent meat cut, but it should only be cooked to medium-rare or less to avoid drying it out. While it is possible to trim and tie the tenderloin yourself, hiring a professional butcher will make the process much simpler!
  • Garlic Rosemary: The ideal partner for tenderloin of beef! The secret is robust, fragrant flavors, so opt 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. Once more, chop it finely because no one wants a large chunk of shallot in their sauce.
  • Dijon: Gives the sauce a little bite to balance its richness It also helps prevent the sauce from curdling.
  • Egg Yolks: Add richness and help thicken the sauce.
  • Unsalted Butter: This adds body and richness to the sauce and tastes so good that it doesn’t need to be clarified for this recipe.
  • Tarragon: The main flavor in béarnaise. It tastes great with beef and has a hint of anise. Don’t skip it!.

Expert Advice: You can substitute 1½ teaspoons of dried tarragon for the fresh one.

Variations on Slow Cooker Beef Tenderloin

Remove the lemon for a more mustard-herb sauce if you prefer a Dijon-forward flavor. Add the juice of half a lemon (about 1-2 tablespoons) and whisk to combine for a more subdued flavor that is more akin to a real béarnaise.

How Long To Cook Beef Medallions In Slow Cooker

Most people agree that the tenderloin is the most delicate cut of beef. However, it’s crucial to avoid overcooking beef tenderloin because if it’s cooked past medium-rare, it can become dry and tough. One excellent method for cooking tenderloin slowly is using a crockpot.

Insufficient liquid or cooking time can cause beef in a slow cooker to become tough. When the cook time is almost up, make sure to add a lot of beef broth and check the temperature frequently.

To prevent the beef from overcooking and becoming tough, I suggest cooking it in the crockpot on low heat.

Beef tenderloin is best served at medium-rare or below. Typically, medium-rare beef is cooked to 140°F, while rare beef is cooked to 125–135°F. For convenient reference, feel free to download my meat temperature chart!

Sure, set the oven to 285°F, season the beef, and bake it for 50–60 minutes, or until the internal temperature of the beef reaches 115°F. Place the beef on a rimmed baking sheet. While making the sauce, cover it tightly with foil and let it rest for ten minutes.

Either the heat was set too high or the beef was overcooked if your tenderloin is tough. It is advisable to cook the meat on low heat, making sure it does not exceed 140°F.

Flavor is the primary distinction between hollandaise and béarnaise sauces. While the foundation of the sauce remains the same, a béarnaise sauce incorporates shallots and tarragon in a wine reduction.

How Long To Cook Beef Medallions In Slow Cooker

Is Cooking Steak in a Crockpot a Good Idea?

If you are a regular at Steak University, you may already be aware of what we are going to say here. To be honest, you can cook steak almost anything you want, and yes, a crockpot is an optional appliance. In fact, given how simple it is to prepare and how delicious the end product is, it might become a new favorite way to cook steak.

The key to successfully cooking steak in a slow cooker is selecting the appropriate beef cuts and preparing them.