Beef Tenderloin, Grapeseed Oil, Garlic, Basil, Rosemary, Thyme, Parsley, Chives, Salt & Pepper
We marinate and sear the tenderloin then seal it airtight and freeze it for shipping.
Preheat oven to 250 degrees.
Thaw beef completely. Bring to room temperature on the kitchen counter (about 30 minutes). Wrap in foil and place on the rack of a roasting or sheet pan. Place pan in oven and heat until desired degree of doneness.
See temperatures below for indications of cooking levels.
- Rare: 115 to 120°F
- Medium-Rare: 120 to 125°F
- Medium: 130 to 135°F
- Medium-Well: 140 to 145°F
- Well-Done: 150 to 155°F