Johnhenrys!

Cooking a Whole or Half Beef Tenderloin

For cooking a Whole or Half Beef Tenderloin.

Ingredients

John Henry's Beef Tenderloin - Whole or Half

Salt - None

Pepper - None

Butter - None

Garlic Cloves - optional

Oil & Skillet - for searing

Roasting Pan - or 3 inch deep pan

Meat Thermometer - None

Kitchen Twine - None

Directions

• Preheat oven to 475 degrees F.
• Sprinkle meat generously with salt & pepper - be sure to add enough. Tie with kitchen twine.
• Heat oil in skillet. When oil is hot place tenderloin in skillet and sear for a few minutes on each side. Add a few tablespoons of butter to the pan to sear in buttery flavor as well. Once nicely browned on each side, remove from skillet.
• Place tenderloin in 3 inch deep pan or roasting pan - do not cover! Put several tablespoons of butter all over the meat.
• Insert the needle of the thermometer into the meat lengthwise so that it will get an accurate reading of the internal temperature while cooking.
• Use the Beef Doneness Chart to know when to remove the meat from the oven. Remember, it will continue to cook internally for a few minutes after you remove it from the oven.
• Let the meat rest for 10 minutes before slicing and serving.
• Baste meat in the butter and juices from the bottom of the pan.