Black Angus Tenderloin Roast (serves 5)
Grass-Fed, Grain-Finished, No Antibiotics, No Hormones
Already seasoned, wrapped in twine, and ready to pop in the oven, this holiday tenderloin roast makes a big impression on your holiday table with little effort. Rastelli’s wet-ages this antibiotic- and hormone-free Black Angus beef for 28 days to naturally break down enzymes and concentrate flavor. Treat your guests to slices of blushed-pink-at-the-center roast beef—tender, lean, and out-of-this-world delicious.
Previously frozen. Keep refrigerated and consume within 5 days.
For years Sunbasket has partnered with a family-run butcher, Rastelli’s, to provide the delicious meats and seafood in our meal kits. We love that their expert butchers care as much as we do about serving meat that is free of antibiotics, hormones, and steroids, and seafood that is sustainable.
Ingredients: Black angus beef, rubbed with: steakhouse seasoning (salt, spices, dextrose, paprika, modified food starch, dehydrated onion, dehydrated garlic, sugar, mesquite smoke, flavoring).
Instructions
1
Defrost the beef tenderloin roast
Place the roast, sealed in its cooking bag, in the refrigerator overnight to defrost.
2
Cook the beef tenderloin roast
Heat the oven to 425°F.
Do not remove roast from cooking bag. Place the roast into an oven-safe roasting pan. Using a toothpick or knife, make a small hole in the top of the cooking bag to release air as the roast cooks. Cook the roast for 15 minutes, then reduce temperature to 350°F and continue to cook for 30 to 40 minutes until the roast’s internal temperature reaches 135°F (measured with a meat thermometer). Oven times may vary.
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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Nutritional Information
