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Cooking Guide

Tenderloin Roast

3.5 POUND ROAST; SERVES 6-8

Thaw* product on a dish in the refrigerator.

 

ROAST

  1. Preheat oven to 350°F.
  2. Lightly brush roast with olive oil and season with salt and pepper.
  3. Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 3.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.

 

GRILL

  1. Heat grill to medium-high.
  2. Lightly brush roasts with olive oil and season with salt and pepper.
  3. Grill 8 minutes on all four sides so the meat cooks evenly.

 

FOR BEST RESULTS

*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 1 hour before cooking.

Let rest for 15 minutes before serving.

 

 

Châteaubriand Recipe

2 POUND ROAST; SERVES 4-6.

Thaw* product on a dish in the refrigerator.

  • 1 2 lb tenderloin roast for Châteaubriand, thawed*
  • 3 tablespoons olive oil
  • 1 tablespoon each salt and pepper
  • 3 cloves garlic, minced
  • ¼ cup chopped mixed herbs such as rosemary, parsley, oregano and basil
  • ¼ cup plain breadcrumbs

 

ROAST

  1. Preheat oven to 400°F.
  2. Drizzle with olive oil, season with salt and pepper, and coat with garlic, herbs and breadcrumbs.
  3. Roast in a roasting pan 20-35 minutes for medium-rare or to desired internal temperature.

 

GRILL

  1. Heat grill to medium-high.
  2. Lightly brush roast with olive oil and season with salt and pepper.
  3. Grill 8 minutes on all four sides so the meat cooks evenly.

 

FOR BEST RESULTS

*See Delivery Storage and Thawing for details.

Remove thawed product from the refrigerator 1 hour before cooking.

Let rest for 15 minutes before serving.