Store grass fed beef tenderloins in your refrigerator until you're ready to use them. For extended storage, freeze them individually and store them in your freezer in a sealed container with as much of the air pushed out as possible (packed in vacuum bags would be even better).
For freezing tips see: How to Freeze Better at Home
Grass fed beef tenderloins can be roasted whole in a 450 degree oven or sliced into tenderloin steaks. They can be sliced paper thin and served as Carpaccio with lemon & capers. Tenderloins pair well with sauces, particularly those involving red wine, mushrooms
, pan drippings, shallots, Tellicherry peppercorns
, cream or butter. Tenderloin RecipesSteak RecipesMeat & Seafood Sauce Recipes
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
How to Tell Meat Doneness By Feel
Larger cuts of beef (like whole tenderloins) are best roasted with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat (called carry over cooking
) you should remove them from the oven 5-10 degrees before your desired finished temperature. They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so the flavorful juices can redistribute.
If using steaks, rest for only 5 minutes.