Beef Tenderloin

by: Chef Allysa Adamson

Compatible Wolf Appliances:


To impress, always prepare a beef tenderloin. However, beef tenderloin dries out and over cooks easily. Slow-roasting in the Wolf Legacy Convection Steam Oven and finishing with a quick sear produces a perfectly moist dish.

Prep Time
Cook Time


Slow Roast

Rack Position

Solid Pan
Position - 2


  • 6 pounds center-cut beef tenderloin
  • 3 tablespoons Kosher salt
  • 2 tablespoons black pepper, freshly ground


The night before cooking the meat, combine salt and pepper and generously season the meat. Set on a wire rack within a roasting pan and refrigerate uncovered.

Remove from the refrigerator and insert the probe thermometer into the thickest part of the meat. Set in the Wolf Legacy Convection Steam Oven on position 2. Select More, Slow Roast, Slow Roast Sear, Beef and Tenderloin. Select the desired doneness. Set a time frame between 2 1/2 and 4 1/2 hours. The end result is the same no matter the time.

About 15 minutes before the meat is done, turn the Wolf Griddle on high. Remove the meat from the Wolf Legacy Convection Steam Oven and rub with oil. Transfer the meat to the Wolf Griddle. Sear all sides, turning frequently, until charred all over, about 3-4 minutes. Slice and serve.