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
PREPARATION
- 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:
