Rosemary, olive oil and garlic are a beloved combination. When you add the perfect grass fed steak to the mix, you have a dish that's got it all. This light, tasty and healthy recipe is always worthy of seconds!


1 Pasture One Tenderloin Roast (approx. 3 lbs.)
1⁄2 cup extra virgin olive oil
1⁄4 cup chopped rosemary
6 cloves of garlic; finely chopped
3 tsp. ground black pepper
4 tbsp. kosher salt


Combine extra virgin olive oil with chopped rosemary and garlic. Tie the roast for even cooking. Next, rub Pasture One tenderloin roast all over with olive oil mixture and season with salt and pepper.


Place on rack and put in a 250’ oven and slow roast until an instant read thermometer registers 5 to 10 degrees below desired temperature. Turn oven up to 400’ degrees for 5 to 10 minutes. Let roast rest 10 to 15 minutes before carving. Medium rare is 135’ to 140’ so you would want to turn up the oven at about 125’ to 130’ for the final high temp roasting.