Rastelli's Reserve Beef Tenderloin (Filet Mignon) Roast with Garlic Herb Butter, 1 Pack 4 lbs. Total

Bring steakhouse-quality elegance straight to your table with our 4 lb. Rastelli Reserve Beef Tenderloin Roast – beautifully marbled, wet aged for 45 days, and trimmed to perfection. This tender and juicy roast is the same cut used for filet mignon, and we go the extra mile by removing the “chain” – a tough, fibrous side muscle, as well as the silver skin – so you get a sleek, beautiful roast that cooks evenly and slices like butter. 

Whether you’re slicing it whole for a special dinner or cutting your own Filet Mignon steaks, this premium cut is perfect for holidays, special occasions or simply an unforgettable family dinner. Each roast also includes a chef-crafted seasoning packet and tub of artisan garlic herb butter to make preparing your roast both effortless and delicious. 

We’ve done the hard part so you can do the best part: sharing great food and great company around the table. Enjoy! 

Includes:

• 1 - 4 lb. Choice Beef Tenderloin Roast
• 1 -  Signature Seasoning Packet
• 1 - 3.5 oz. Garlic Herb Butter Tub
• Chain Off & Super Trimmed for easy preparation and beautiful presentation
• Wet aged for 45 days
• Perfect for roasting whole or cutting into Filet Mignon steaks
• Vacuum-sealed for freshness and freezer-ready convenience
• Ships uncooked & frozen; 12-month shelf life when kept frozen
• Ideal for holidays, special occasions, or elevated weeknight dinners

Preparation Instructions: 

For best results, thaw your roast in the refrigerator for 24 to 48 hours. Keep it in its original packaging on a tray or plate to catch any drips. In a hurry? Submerge the vacuum-sealed roast in cold water, changing the water every 30 minutes. It should take about 2–3 hours to fully thaw.

OPTION 1: Cut into filet mignon steaks

Prefer portioned steaks for quick meals or special occasions?

• Start by thawing the roast completely (see above)
• Use a sharp knife to cut into filet mignon steaks, typically 1 to 2 inches thick, depending on preference.
• Portion and store in the refrigerator (up to 3 days) or freezer (up to 12 months) in airtight packaging.
   

Steak Cooking Method:

• Preheat grill or skillet on medium high heat. 
• Season as desired and lightly coat with high temperature cooking oil. 
• Place steak on the grill or in a skillet and cook for 4-6 minutes per side or until desired internal temperature is reached. We recommend cooking to 135 – 145 degrees F, for medium doneness. Remove steaks from pan 5 degrees F before desired doneness. 
• Top with Butter as desired.  Let rest for 5 minutes before serving. 

OPTION 2: Roast the whole tenderloin

• Preheat oven to 400°F.
• Remove roast from packaging and pat dry with paper towels.
• Season generously with our signature seasoning packet.
• Place roast on a rack in a shallow roasting pan. Optional Flavor Boost: Add ½-1 cup of red wine or water to the bottom of the pan before roasting. This creates delicious pan juices for serving.
• Roast for 40–45 minutes, or until a meat thermometer reads your desired internal temperature.
   135°F for medium-rare
   145°F for medium (recommended)
• Remove from oven, tent with foil, and rest 10–15 minutes before slicing.  Top with Butter while warm as desired.  Slice across the grain into thick medallions for maximum tenderness and flavor.