Honey Garlic Crockpot Beef Tenderloin Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
12
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Calories
524 kcal
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Course
Main Course
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Cuisine
American
Honey Garlic Crockpot Beef Tenderloin Recipe
Description
The recipe starts by seasoning a thick beef tenderloin and wrapping it in strips of thick, peppered bacon secured with toothpicks to form a bacon 'blanket'. The bacon-wrapped tenderloin is seared on all sides until browned, then placed in a slow cooker atop sliced fennel and whole garlic cloves.
A sauce of beef stock, honey, and Worcestershire is poured over the meat to provide flavor and moisture through the low and slow cooking process. The tenderloin slowly cooks, absorbing the sauce's sweet and savory profile while the bacon fat renders into the dish.
The result is a tender, flavorful roast with a rich, slightly sweet glaze. Suggested side dishes include various potato preparations that complement the beef’s richness.
Optional finishing includes thickening the sauce by whisking flour into the slow cooker juices, either by simmering with the meat removed or heating separately. The dish can be prepared ahead by searing and refrigerating before slow cooking.
Ingredients
- 3-4 pound beef tenderloin 10 inches long (the thick end of a whole tenderloin
- 12 trips Bacon thick, pepper
- 2 large fennel bulb sliced thin
- 8 cloves garlic peeled
- 1/2 cup beef stock
- 1/2 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon flour optional
- salt and pepper
Instructions
- Have the butcher cut a whole tenderloin in half so that you can purchase the thick end. (They will usually cut the rest into steaks.) Or buy a "butt beef tenderloin."
- Salt and pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon. Lay the whole tenderloin across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by "sewing" toothpicks through the ends.
- Heat a large skillet to medium-high heat. Place the whole tenderloin, toothpick-side-down, in the skillet. Brown the bacon on all sides, turning as needed, 8-10 minutes total. (This can be done ahead and the seared tenderloin, can then be refrigerated for a 1-2 days if needed.)
- Place the thinly sliced fennel and garlic in a 6-quart slow cooker. Set the seared beef tenderloin on top and pour the pan drippings over the top. Drizzle the broth, honey, and Worcestershire sauce over the tenderloin.
- Insert an oven-safe meat thermometer in the thickest part of the whole tenderloin, then cover and turn the slow cooker on low. A crockpot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 degrees F, about 2-4 hrs, depending on weight and thickness. Make sure to check the tenderloin at the 2 hour mark, and every 20 minutes after until it reaches the desired temperature.
- At 130 degrees F, remove the whole tenderloin and cover with foil for at least 10 minutes. The temperature will continue to rise to 135 degrees as it rests.
- To serve, remove the toothpicks and slice the tenderloin into thin rounds. Top with honey garlic glaze.
Notes
- The tenderloin can be seared ahead and refrigerated for 1-2 days before slow cooking.
- To thicken the sauce, whisk 1 tablespoon flour into slow cooker juices off the heat, then simmer for 20-30 minutes with the meat removed.
- Alternate quick thickening: heat juices and flour in a skillet over medium-high heat whisking until thickened.
- Serve with roasted or mashed potatoes to complement the rich flavors of the beef and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 524kcal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 103mg | 34% |
| Sodium | 362mg | 15% |
| Potassium | 634mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 36mg | 4% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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