Thank you for stopping by. We want to share some changes we have made on our website. Let us first say, THANK YOU to all of you, our amazing customers, who have stood with us over the last few years. We wouldn’t be here without you. Please take a few minutes to read Katie’s recent blog post regarding these updates. Our goal is to always provide you with the BEST meats at the best prices. Please help us continue to do that by partnering with us to cover the shipping costs.

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For cooking a Whole or Half Beef Tenderloin.
John Henry's Beef Tenderloin
Whole or Half
Garlic Cloves
Oil & Skillet
for searing
Roasting Pan
or 3 inch deep pan
Meat Thermometer
Kitchen Twine
  • 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.
Check out a holiday version of our beef tenderloin in the link below:

Related Meat Cuts

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