Slow Cooker Honey Garlic Beef Tenderloin Recipe | ASpicyPerspective.com #holiday #christmas #crockpot
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5 from 36 votes

Slow Cooker Honey Garlic Beef Tenderloin Recipe

A must-try Slow Cooker Honey Garlic Beef Tenderloin recipe for the holidays. This is the easiest way to prepare a beef tenderloin without overcooking!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Holiday, Main Course
Cuisine: American
Servings: 12
Calories: 524kcal
Author: Sommer Collier

Ingredients

  • 3-4 pound beef tenderloin, 10 inches long (the thick end of a whole tenderloin)
  • 12 strips thick pepper bacon
  • 2 large fennel bulbs, 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

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.
Serve with roasted potatoes, duchess potatoes, or perfect mashed potatoes!

Nutrition

Serving: 8ounces | Calories: 524kcal | Carbohydrates: 16g | Protein: 26g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 362mg | Potassium: 634mg | Fiber: 1g | Sugar: 11g | Vitamin A: 65IU | Vitamin C: 5.8mg | Calcium: 36mg | Iron: 3.4mg