Description
This succulent beef tenderloin dish brings restaurant-quality flavor to your home kitchen using a slow cooker. The beef is rubbed with aromatic herbs and slow-cooked to perfection, ensuring it stays incredibly moist and tender. Finished with a rich, sticky brown sugar and balsamic reduction that caramelizes beautifully under the broiler, this meal is an impressive centerpiece that balances savory depth with a hint of sweetness. Perfectly suited for busy days when you want a gourmet result with minimal hands-on time.
Ingredients
2 lbs beef tenderloin
1 tsp ground sage
0.5 tsp kosher salt
0.25 tsp freshly cracked black pepper
1 clove garlic, crushed
0.5 cup brown sugar
1 tbsp cornstarch
0.25 cup high-quality aged balsamic vinegar
2 tbsp low-sodium soy sauce
0.5 cup water
Instructions
Combine sage, salt, pepper, and crushed garlic in a small bowl to create the dry rub.
Rub the seasoning mixture thoroughly over the entire surface of the beef tenderloin.
Pour 0.5 cup of water into the base of the slow cooker.
Place the seasoned beef into the slow cooker.
Cook on LOW for 6 to 8 hours or HIGH for 3.5 hours until the internal temperature reaches 145°F.
In a small saucepan, whisk together brown sugar, cornstarch, balsamic vinegar, and soy sauce.
Heat the glaze mixture over medium heat until it thickens into a syrup consistency.
Transfer the cooked beef to a baking sheet and brush generously with the glaze.
Place the beef under the broiler for 3-5 minutes until the glaze is bubbly and caramelized.
Notes
You can substitute dried thyme for the sage if preferred. Ensure you use an aged balsamic vinegar for the best depth of flavor. If you do not have a broiler, you can caramelize the glaze in a hot skillet for 2 minutes per side.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner Recipes
- Method: Slow Cooker
- Cuisine: American