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Honey Parmesan Beef

Honey Parmesan Beef

Discover the magic of Honey Parmesan Beef: a tender, flavor-packed slow cooker recipe with a sweet-savory glaze. Perfect for weeknights or special occasions!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.4 kg beef tenderloin
  • 60 ml honey
  • 125 ml grated parmesan
  • 2 tablespoons soy sauce
  • 2 tablespoons minced garlic
  • 2 teaspoons fresh thyme, chopped
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper
  • 2 tablespoons cornstarch mixed with water
  • 125 ml chicken broth or water

Equipment

  • Mixing Bowl
  • Whisk
  • Sharp Knife
  • Slow Cooker
  • Cooking Spoon

Method
 

  1. Mix honey, parmesan, soy sauce, garlic, thyme, mustard, olive oil, and black pepper in a bowl.
  2. Rub the mixture all over the beef tenderloin, ensuring it is well coated.
  3. Place the beef in a slow cooker and cover it.
  4. Set the slow cooker to low for 8 to 10 hours or high for 3 to 4 hours.
  5. After cooking, remove the beef and slice it into thick pieces.
  6. In the slow cooker, whisk together the cornstarch-water mixture with the cooking juices and chicken broth.
  7. Turn the heat to high and let the sauce simmer for 10 to 15 minutes until thickened.
  8. Plate the sliced beef and spoon the sauce over the top.

Nutrition

Calories: 400kcalCarbohydrates: 10gProtein: 40gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgSugar: 8gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 20mg

Notes

For added flavor, consider searing the beef in a skillet before placing it in the slow cooker. Feel free to substitute ingredients based on what you have on hand, like using chuck roast instead of tenderloin. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheat well. For longer storage, freeze portions for up to 3 months.
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