Tenderloin with Fried Potatoes

Tenderloin with Fried Potatoes

Buckeye Blends Tenderloin with Fried Potatoes

  • Dish Type: Red meat
  • Season: All Year
  • Prep time: 10 minutes
  • Cook time: 6 hours
  • Serves: 4


  • 3 ½ lb. beef tenderloin roast
  • Salt and freshly ground pepper to taste
  • 4 cloves garlic finely sliced
  • 1/3 cup of Rosemary Extra Virgin Olive Oil
  • 4 Tbsp mustard
  • 6 fresh rosemary sprigs
  • 2 cups of red wine


  1. Season the tenderloin with salt and pepper; place in a Slow Cooker.
  2. In a bowl, mix Rosemary Extra Virgin Olive Oil, mustard, wine, and salt and pepper.
  3. Pour the mixture over the beef, add the rosemary, and toss well.
  4. Cook on LOW mode for 8 hours.
  5. Slice and serve with fried potatoes.
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