Slow-Roasted Beef Tenderloin with Thyme

For a special occasion, serve this luxurious cut of meat with Red Wine Sauce, Creamed Spinach Amandine, and Potatoes Mousseline.If you're looking for more great recipes staring beef tenderloin, check out these recipes perfect for an elegant holiday celebration, or see our collection of special-occasion beef roasts.
 Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce Beef Tenderloin Roasted in a Salt CrustSlow-Roasted Beef Tenderloin with Double-Mushroom RagoûtRoasted Beef Tenderloin with Caramelized Shallots & Red WineFor complete holiday menus featuring beef tenderloin—or to make a menu yourself—visit our Guide to Christmas Dinner (any time of the year), where you'll also also find a video on how to butterfly and stuff a tenderloin with a rich mushroom stuffing.

• 1 whole beef tenderloin (about 6 lb.), trimmed of the chain and of excess fat and sinew
•  Kosher salt and freshly ground black pepper
• About 25 sprigs fresh thyme

Heat the oven to 250°F. Season the beef generously with salt and pepper. Fold the thin tail piece under itself to create a roast of even thickness. Using twine, tie the beef at regular intervals to help it hold its shape during cooking. Tuck the thyme beneath the twine all the way around the beef, spacing the sprigs about 2 inches apart. Put the beef in a roasting pan and roast until an instant-read thermometer inserted into the thickest part reads 130°F for medium rare, 1-3/4 to 2 hours. Transfer to a carving board, tent with foil, and let rest for 30 minutes. Just before serving, carve into 1/2 inch slices.