Beef tenderloin is a premium cut of meat perfect for special occasions and dinner parties. But how much should you buy for 8 adults? This guide covers everything you need to know from recommended portions to cooking times and recipes.
Typical Serving Size
The standard portion size for beef tenderloin is 4-8 ounces per person. Most recipes call for 6 ounces uncooked weight to allow for some shrinkage during cooking
So for 8 adults, plan on purchasing 8 portions at 6 ounces each, which equals around 48 ounces or 3 pounds total It’s better to have extra than not enough of this expensive cut
Accounting for Leftovers
Since tenderloin is often served for celebratory meals, you may want extra for leftovers. In that case, increase the amount to 4-5 pounds for 8 people.
Keep in mind you’ll lose about 25% weight during cooking as moisture evaporates.
Tenderloin Sizes to Buy
Tenderloins are sold in a full range of sizes from 1-5 pounds or larger. For 8 portions, a 3-4 pound tenderloin is ideal.
Some common options:
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Full tenderloin (5-6 lbs): Best for large gatherings, may be too big for 8.
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Half tenderloin (2.5-3 lbs): Provides 4-5 portions. Buy 2 halves to feed 8.
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Petite tenderloin (1-2 lbs): Good if also serving other main dishes. Get 4 petite sizes.
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Individual filet mignon (6-8 oz): Allows complete control over portions. Get 8-10 pieces.
Cooking Time Estimate
To cook a 3-4 pound tenderloin to medium rare:
- Roast in oven at 400°F for 30-45 min
- Grill or pan sear for 12-15 min per pound
- Braise or simmer for 1-2 hours
Use a meat thermometer for 130°F internal temperature. Let rest 5-10 minutes before slicing.
Recipes for a Crowd
Popular ways to serve beef tenderloin for groups:
- Roast whole with herbs and vegetables
- Carve into filets for individual plates
- Slice thinly for appetizers and hors d’oeuvres
- Kabobs or skewers with veggies
- Stir fry strips with Asian flavors
- Fajitas with peppers and onions
- Beef Wellington with puff pastry
- Tenderloin tips in red wine sauce
- Sandwiches with melted cheese
Sides Dishes to Pair
Perfect companions for tenderloin include:
- Roasted, mashed, or baked potatoes
- Rice pilaf or risotto
- Sauteed mushrooms
- Roasted asparagus or Brussels sprouts
- Green beans with almonds
- Roasted root vegetables like carrots or parsnips
- Classic caesar salad
- Rolls, biscuits, or garlic bread
Buying and Storing Tips
When purchasing tenderloin:
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Choose bright red meat with good marbling.
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Ensure the fat layer around it is white, not yellowed.
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Opt for vacuum-sealed packs when possible.
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Store wrapped in original packaging for 2-4 days.
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Freeze for 4-6 months in an airtight freezer bag if not using soon.
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Thaw in the refrigerator, not at room temp.
Proper handling prevents spoilage and bacterial growth.
Why Tenderloin?
Beef tenderloin provides an elegant option for serving a small crowd:
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Extremely tender, lean, and flavorful cut.
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Roasts beautifully with a nice presentation.
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Versatile for grilling, baking, or slicing into portions.
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Perfect for holidays, date nights, or dinner parties.
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Allows preparing ahead then heating just before serving.
Feeding a group of 8 adults? Plan on purchasing a 3-5 pound beef tenderloin roast. Cook it whole, carve into steaks, or slice for appetizers. Pair it with roasted veggies, potatoes, or rice to soak up the delicious juices. With proper cooking times and handling, a tenderloin makes an impressive centerpiece to gather around.
Forget all about those carving lessons you got from your uncle
This tenderloin is a cinch to slice up. After letting it sit for 10 minutes, take your sharpest knife and cut it into thick or thin slices. It will cut like butter! Put them on a platter and add some fresh herbs around the edges to make it look nice.
Feel free to make this as your main dish for any holiday. I think you’ll enjoy how easy it is to make. Your family and friends can enjoy their appetizers while you put it in the oven. In less than an hour, it will be perfectly done.
Popular methods for roasting beef tenderloin
There is no right or wrong way to cook this cut of meat; as you can see, there are several ways to do it.
For 15 minutes, Certified Angus Beef sears the meat in a 450F oven. Then, the heat is turned down to 325F to finish cooking it.
Ina Garten slides the seasoned roast into a 500F oven and cooks for 25 minutes for medium rare.
The Pioneer Woman cooks her at 475F for 20-25 minutes.
American Test Kitchen cooks the filet on the hot side of a gas grill for 12 minutes. Then they finish it off on the cooler side (300F) for another hour, or until the internal temperature reaches 125F.
