Herb Roasted Beef Tenderloin (2.5 lb - serves 5-8)


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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
These are suggested temperatures before you let the beef rest. Letting beef rest for a few minutes before serving will yield juicier meat, but some carryover cooking will occur that will take the internal temperature of the meat up by about five more degrees.