Beef tenderloin is an excellent alternative to ham or turkey for Christmas dinner. Remember, the better the meat, the more flavorful and tender it will be. Don’t be afraid to splurge.
— Jonnie Downing
4 Tbsp. cooking oil
3 lb. beef tenderloin, trimmed
1 tsp. chopped fresh rosemary
Freshly ground black pepper
1 to 2 tsp. kosher salt
4 garlic cloves
1 cup water, as needed
Heat the oil in a skillet. Sear the tenderloin on all sides in the hot oil; this helps seal in the flavor.
Place the tenderloin in the slow cooker; season with the rosemary and pepper to taste. Season liberally with the salt, starting with 1 tsp. and increasing to taste. Poke the garlic cloves into the meat.
Cover and cook on low for 10 hours, adding water if the meat starts to look dry. Remove the tenderloin and let it rest, covered in foil, for 20 minutes before slicing.