Crockpot Beef Tenderloin with Balsamic Glaze

Have the butcher cut a whole tenderloin in half so that you can purchase the thick end (they will usually cut the rest into steaks). Or you can buy a “butt beef tenderloin.”

Salt and pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon.

Lay the whole tenderloin across the bacon and carefully wrap the bacon ends over the top of the tenderloin. Secure the bacon strips by “sewing” toothpicks through the ends.

Heat a large skillet to medium-high heat. Place the whole tenderloin, toothpick-side-down, in the skillet. Brown the bacon on all sides, turning as needed, about 10 minutes. This can be done ahead and the seared tenderloin can be refrigerated for 1-2 days prior to cooking it in the crockpot if needed.

Place the beef tenderloin in a 5-6 quart crockpot and pour the pan drippings from the skillet over the top. Place the sliced onion, garlic cloves, and rosemary sprigs around it. Insert a meat thermometer in the thickest part of the whole tenderloin, then cover and turn the crockpot on low. A crockpot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 F, in roughly 2-4 hours, depending on weight and thickness.

Once the temperature reaches 100 F, mix the flour and sugar together in a medium bowl. Whisk the balsamic vinegar and mustard into the sugar until there are no clumps. Then whisk in the beef stock. Pour the mixture around the tenderloin, cover the crockpot and continue cooking until 130 F is reached.

At 130 F, remove the whole tenderloin from the crock and cover it with foil for at least 10 minutes. The temperature will continue to rise to 135 F as it rests.

If needed, allow the balsamic glaze to continue simmering until thick.

To serve, remove the toothpicks and slice the tenderloin into thin rounds. Top with rich balsamic glaze!