Beef Tenderloin (Cooler Method)

Beef Tenderloin (Cooler Method)

1. 1 (5-6 pound) beef tenderloin
2. 1/4 cup fresh rosemary, chopped
3. 10-12 cloves garlic, smashed & rough chop
4. Sea salt
5. Pepper
6. 3/4 cup olive oil
7. 2 gallon ziplock bag
8. Oven safe meat thermometer
9. Heavy duty foil
10. 1 ice cooler

1. Remove beef tenderloin from packaging.
2. Rinse with water and pat dry.
3. Place the tenderloin in ziplock bag.
4. Add chopped rosemary and garlic to the bag.
5. Drizzle with olive oil and seal bag.
6. Rub the oil and seasoning all over the meat and chill for 12-24 hours. 
7. Set out your meat 30 minutes before you are ready to cook.
8. Preheat oven to 450 degrees.
9. Fire up your grill or grill pan.
10. Sear the tenderloin on all sides just till you have grill marks.
11. Remove the meat from the grill and set in a roasting pan.
12. Put the meat thermometer into the meat making sure not to touch the sides of the pan.
13. Place the tenderloin into the oven and cook till it reaches your desired temperature.
14. Once the meat reaches the desired temperature remove from the oven and immediately wrap in foil and set into the cooler.
15. Cover with a beach towel and add lid.
16. Allow the steak to sit in the cooler for an hour to continue cooking. 

To serve: Add sea salt and pepper. Slice to your desired thickness! Enjoy!

Desired Temp Remove from grill at:

 Best Temp for Eating:

Rare 130 to 135°F

130 to 140°F

Medium Rare 140°F

145°F

Medium 155°F

160°F

Well Done 165°F

170°F

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