Beef tenderloin is the most tender cut of beef and a perfect way to celebrate a special occasion. It’s very lean, flavorful, and so soft, it practically melts in your mouth. Beef tenderloin is easy to roast in the oven with simple seasoning of fresh garlic, salt, and pepper.
Beef tenderloin is a delicious, tender cut of meat that is perfect for special occasions and holidays When serving a crowd, it’s important to buy the right amount so you don’t run out of this pricey ingredient So how much beef tenderloin should you buy for 6 adults? Let’s break it down.
Figuring Out How Much Beef Tenderloin You Need
The general recommendation is to plan for around 1/2 pound of beef tenderloin per person. Since you are cooking for 6 adults, you will need about 3 pounds of tenderloin. This should provide enough so that everyone gets a nice portion.
Of course, the exact amount can vary a bit depending on the appetites of your guests and how you plan to serve the tenderloin Here are some tips
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If you will be serving the tenderloin whole and letting people slice portions themselves, go with the full 3 pounds or a bit more. It’s better to have leftovers than run short.
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If you will be slicing and plating the tenderloin portions yourself, you may be able to get away with 2 1/2 pounds. This allows you to control the portion sizes.
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Appetizers and side dishes can help fill people up, so you may need a bit less tenderloin. But don’t skimp too much just in case.
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Plan for extra if you want to offer seconds. Going up to 3 1/2 – 4 pounds will provide more wiggle room.
So in most cases for 6 adults, 3 pounds is a safe amount for the main course. But feel free to tweak this based on your menu and crowd. A few extra ounces likely won’t go to waste either!
Buying Your Tenderloin
Beef tenderloin is sold a few different ways, so pay attention to the labeling:
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Whole tenderloin: This is the entire trimmed tenderloin, which averages 3-4 pounds. This allows you to roast the tenderloin whole for a dramatic presentation.
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Tenderloin roast/filet roast: These are center-cut pieces from the large end of the tenderloin. They make an easy roast for a crowd. Look for a 2-3 pound roast.
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Tenderloin steaks/filet mignon: These are individual steaks cut from the tenderloin. You’ll need to buy enough steaks to equal 2-3 pounds.
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Beef tenderloin tail: The narrow end of the tenderloin. Has a unique shape but still tender and flavorful. Around 1-2 pounds is a good size.
No matter what cut you choose, inspect the meat before purchasing. Look for a bright red color and white fat marbling. The surface should be damp but not slimy. Pass on any meat that looks gray or brown.
For the best quality, purchase USDA Choice grade beef tenderloin from a trusted butcher or meat department. Prime has even more fat marbling if you want to splurge. Select grade will work but may be a bit less tender.
Storing and Handling Your Tenderloin
Proper storage is key to keeping your expensive tenderloin fresh. Here are some tips:
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Store the meat in the coldest part of the refrigerator, around 35-40°F.
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Wrap the tenderloin tightly in plastic wrap or butcher paper to prevent moisture loss.
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Place the wrapped meat on a rimmed baking sheet to catch any drips or leaks.
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Use within 3-5 days for best quality. The flavor can start to deteriorate after that.
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Do not freeze beef tenderloin unless absolutely necessary. The texture suffers when thawed.
When ready to cook, pull the tenderloin out and let it come closer to room temperature, about 30-60 minutes. Cold meat will cook unevenly. Pat it dry thoroughly before seasoning.
Use a sharp knife and gentle sawing motion to trim away silverskin or excess fat. Be careful not to cut into the tender flesh. Slice into individual portions after cooking for easier serving.
Cooking Methods for Beef Tenderloin
There are several fantastic ways to cook a beef tenderloin for a crowd. Here are some of the most popular methods:
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Roasting: Season the whole tenderloin and roast in a 275°F oven until it reaches your desired doneness, around 45-60 minutes for medium-rare. Looks impressive brought whole to the table.
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Sous vide: Vacuum seal the tenderloin and cook in a water bath held at 130°F for 1-4 hours depending on thickness. Finishes with a quick sear. Precise, foolproof results.
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Grilling: Great way to add smoky flavor. Sear over high heat, then move to cool side of grill to finish cooking. Watch closely to prevent burning.
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Pan searing: Quick cooking method. Pat tenderloin dry and sear in an extremely hot skillet for 1-2 minutes per side. Baste with butter as it finishes cooking.
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Beef Wellington: A dramatic dish with tenderloin coated in pâté and duxelles, wrapped in puff pastry, and baked. Perfection, but labor intensive.
No matter which cooking method you choose, use a meat thermometer to monitor the internal temperature. Pull the tenderloin off heat when it reaches 125°F for medium-rare doneness. The temp will climb to 130°F as it rests.
Serving Suggestions for Beef Tenderloin
Beef tenderloin deserves a little fanfare on the plate. Here are some delicious ways to serve it:
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Carve the whole roasted tenderloin at the table for a dramatic presentation.
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Top individual portions with a flavorful sauce like béarnaise, bordelaise, chimichurri, or au poivre.
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Serve alongside seared or grilled asparagus, mushrooms, or spring onions.
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Offer blue cheese, horseradish, or compound butter to top the meat.
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Pair with roasted potatoes, risotto, or classic French fries.
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For a beef tenderloin salad, slice and serve chilled over bitter greens, tomatoes, and a vinaigrette.
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Use leftovers for steak sandwiches with caramelized onions and chimichurri mayo.
However you serve your beef tenderloin, be sure to have good company, wine, and conversation to complement this special meal. Enjoy!
Frequently Asked Questions About Beef Tenderloin
Still have some questions about buying and cooking tenderloin for a crowd? Here are answers to some common queries:
How long does it take to cook beef tenderloin?
Cooking time depends on the size and thickness of your tenderloin roast or steaks. In general, tenderloin takes 30-60 minutes to reach medium-rare doneness when roasted at 275°F. Pan searing or grilling only takes 5-15 minutes total. Use a meat thermometer for best results.
Can you cook beef tenderloin from frozen?
It’s best not to freeze beef tenderloin if possible. The texture and moisture suffer after thawing. For best results, defrost frozen tenderloin overnight in the fridge before cooking.
Is beef tenderloin expensive?
Yes, beef tenderloin is one of the pricier cuts of beef, due to its desirable tenderness. Expect to pay around $25-30 per pound. But a little goes a long way, and it’s worth splurging on for special occasions.
What’s the difference between tenderloin and filet mignon?
Filet mignon is cut from the tenderloin, but refers specifically to the portion near the head. Filets are usually 1-2 inches thick. The terms are sometimes used interchangeably.
Should you wrap beef tenderloin in bacon?
Wrapping tenderloin in bacon helps keep the meat moist and adds flavor. Cook at a lower oven temp (250°F) to account for the bacon’s fat. Just watch that the bacon doesn’t burn or overcook.
What side dishes go well with beef tenderloin?
Roasted or grilled veggies, potatoes, creamy risotto, fresh greens, mushrooms, and rich sauces all complement tenderloin beautifully. Keep sides simple to let the meat shine.
Is pork tenderloin an acceptable substitute?
While pork tenderloin is much cheaper, the flavor and texture are quite different from beef. Stick with beef tenderloin for the proper experience if you can.
How Much Beef Tenderloin Per Person?
The rule tends to be a little different when it comes to beef tenderloin. Normally, when it comes to main meats, you should estimate 1/2 lb (or 8 oz. ) per person but, beef tenderloin is a very expensive cut of meat. Since it’s okay to guess a little smaller, each person can have 4-6 oz of trimmed beef tenderloin. You can always offset less meat by serving hearty sides with it.
Best Way To Cook Beef Tenderloin
TIP: Because beef tenderloin is a lean cut, it should only be cooked to medium-rare or medium temp.
First, press garlic all over the tied beef tenderloin. Then, season it on all sides with a lot of salt and pepper.
Preheat the oven to 425° and line the bottom of the roasting pan with aluminum foil. Place cleaned, tied, and seasoned beef tenderloin on a rack inside the roasting pan and insert a leave-in meat thermometer in the center of the meat, through the side. (If you don’t have a leave-in thermometer, you will need to take the meat out of the oven to take the temperature.)
Place the roasting pan in the oven and cook for 15 minutes at high temperature. Turn the oven temperature down to 325° and cook until the internal temperature is at 130°-135° for medium-rare. (Cook to 135°-140° for medium or 120°-125° for rare. ).
When letting meat rest under the tent, remember that it keeps cooking—the temperature usually goes up another 5° or so.
Take the beef out of the oven. It can stay in the roasting pan or be moved to a big plate or cutting board. Place pieces of butter on top of the tenderloin, along the whole cut. Tent it with a sheet of aluminum foil and let it rest for about 10 minutes. Cut the string off the tenderloin and let it rest another 10-15 minutes.
Place the tenderloin onto a large cutting board and slice it against the grain. Put the beef slices that have been cut back on the plate, and then pour the pan’s buttery juices over the top.
