Rosemary and Garlic Beef Tenderloin (3 lbs. serves 8-10)


Beef Tenderloin, Olive Oil, Garlic, Rosemary, Thyme, Salt & Pepper

We marinate and sear the tenderloin then seal it airtight and freeze it for shipping. Thaw before reheating. 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.