Slow-Cooker Garlic Butter Beef Medallions

Ingredients

• 1½–2 lb (700–900 g) beef tenderloin/filet, cut into thick 2-inch pieces
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp Italian seasoning
• ½ tsp dried thyme
• ½ cup (120 ml) beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Method

1. Season the beef generously with salt, pepper, Italian seasoning and thyme.
2. Heat olive oil in a very hot skillet. Sear the medallions 1–2 minutes per side until nicely browned. This step gives them the dark crust shown in the photo.
3. Transfer the beef to a slow cooker.
4. Add butter, garlic, beef broth and Worcestershire sauce.
5. Cover and cook on LOW for about 1½–2½ hours. Start checking early—the pictured beef is quite rare/medium-rare, and tenderloin can overcook quickly.
6. For medium-rare, aim for about 130–135°F (54–57°C) after resting.
7. Remove the beef and rest for 5–10 minutes. Stir the buttery juices in the slow cooker and spoon them over the beef.
8. Finish with fresh parsley.