Photo of Pastrami-Style Slow-Roasted Beef Tenderloin by WW

Pastrami-Style Slow-Roasted Beef Tenderloin

Points® value
Total Time
2 hr 50 min
20 min
1 hr 15 min
Low-and-slow roasting guarantees evenly cooked beef and gives you less risk of overcooking it. The beef tenderloin is one of our favourite cuts because of how easy it is to cook. This version is flavoured with kosher salt, smoked paprika, caraway seeds, and lots of freshly ground black pepper. All you have to do is sprinkle the beef with the spice mixture, let it sit at room temperature to help it cook more evenly, and let it roast in the oven for about an hour. It's so hands-off, you can do a bunch of other things to get dinner ready in the meantime. We particularly like this beef when it is seasoned with flaky sea salt and served with some Dijon mustard alongside.


Uncooked lean and trimmed beef tenderloin

3½ pound(s), (from one 4 pound tenderloin, after excess fat and sinew trimmed and discarded)

Kosher salt

1 tbsp(s)

Smoked paprika

1 tbsp(s), (pimenton)

Caraway seeds

1 tbsp(s)

Black pepper

1 tbsp(s), coarsely ground

Sea salt

1 tsp(s), flaky variety for serving (or additional kosher salt)


  1. Pat beef dry with paper towels; place on baking sheet.
  2. In a small bowl, combine kosher salt, paprika, caraway seeds, and pepper; sprinkle mixture evenly all over beef (use your hands to press spices onto meat). If one end of your tenderloin is much thinner than the other, tuck it underneath the roast so that the whole piece is an even thickness; tie this end of the roast with kitchen twine to keep it in place. Let beef rest for 1 hour at room temperature before cooking (this will help it cook more evenly).
  3. Meanwhile, preheat oven to 275 degrees F.
  4. Roast beef until a digital thermometer inserted in centre of meat registers 125 degrees F for rare (let it go up to 135 degrees F if you prefer medium-rare or longer to a desired degree of doneness, about 50 minutes or up to 1 hour and 15 minutes depending on thickness of roast and how you like it cooked. It's best to start checking at 45 minutes.
  5. Remove beef from oven; let rest 15 minutes. Transfer beef to a cutting board; cut into 1/2 inch thick slices and transfer to a serving platter. Sprinkle beef with flaky sea salt; serve immediately with coarse or Dijon mustard (optional).
  6. Serving size: 4 oz beef (mustard optional)