Holiday dinner at its finest, with Slow Cooker Honey Garlic Beef Tenderloin.
Hi Guys! Christmas and New Years are sneaking up on us. Do you know what’s on the menu yet?
I’ve got a spectacular main dish idea for you.
Today’s recipe is an offshoot from one of our most popular recipes several years back… Crockpot Beef Tenderloin with Balsamic Glaze.
Remember this one?
A few years ago we shared our secrets to making perfect medium-rare beef tenderloin every single time.
When you spend the big bucks on a luscious piece of meat for your holiday dinner, it’s a tragedy to over cook it. Yet with all the bustling around the house, making cocktails, and whipping up side dishes, it’s easy to do!
Although placing an expensive cut of meat in a crockpot might seem strange, it actually safe-guards you from ruining Christmas dinner.
After sharing our original crockpot beef tenderloin recipe, we had so many positive responses and so many requests for additional ways to flavor the tenderloin, we thought we’d share a variation this year.
Our Slow Cooker Honey Garlic Beef Tenderloin recipe follows the same crockpot method of wrapping the tenderloin in bacon, searing the outside to crisp the bacon, then letting it cook low and slow in the crockpot until in reaches 130 degrees F.
This ensures an ultra tender medium-rare interior. And since the temperature rises so slowly in the slow cooker, you can tend to other kitchen duties and hosting without much concern of over cooking.
In fact, if you forget to check the tenderloin right at the two hour mark, there’s no need to stress.
The Slow Cooker Honey Garlic Beef Tenderloin rests on a bed of shaved fennel and garlic, then is drizzled in broth and honey before cooking.
The honey gives the bacon a lovely savory-sweet note, and makes a delicious garlic-y sauce in the bottom of the crock while cooking.
If you are still sweating over what to make for Christmas dinner, look no further. This is a meal to remember with Slow Cooker Honey Garlic Beef Tenderloin as the centerpiece!
Serve Slow Cooker Honey Garlic Beef Tenderloin With:
Slow Cooker Honey Garlic Beef Tenderloin
- 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. (This can be done ahead and the seared tenderloin, can 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.
- If you want to thicken the sauce, remove the tenderloin and whisk 1 tablespoon flour into the slow cooker. Cover the tenderloin with foil and simmer the sauce another 20-30 minutes. Or to thicken quickly, pour the juices in a skillet and whisk with flour over medium-high heat.