What is the Average Weight of a Whole Beef Tenderloin?

A whole beef tenderloin is one of the most prized cuts of meat. It’s incredibly tender, flavorful, and versatile – making it perfect for everything from elegant roasts to restaurant-quality filet mignon. But when buying a full tenderloin, it helps to know what to expect in terms of size and weight In this article, we’ll break down the average weight of an untrimmed tenderloin as well as a trimmed and tied roast-ready tenderloin.

Where Beef Tenderloin Comes From

First, it’s helpful to understand exactly where beef tenderloin comes from on the cow. The tenderloin is a long, narrow muscle that runs along either side of the spine in the cow’s hindquarters. It sits inside the lumbar section and extends into the sirloin. Since it’s not heavily exercised, the tenderloin remains extremely tender.

Due to its location nestled under the spine, the tenderloin can be tricky to remove from the carcass. Butcher’s must carefully extract each side whole. The resulting long, tapered cuts of meat are referred to as full beef tenderloins.

Average Weight of an Untrimmed Tenderloin

When you purchase a full, untrimmed beef tenderloin from a butcher or grocery store, expect it to weigh between 4-6 pounds. The average tends to fall around 5 pounds.

Keep in mind that tenderloins do vary some in size depending on the specific cow. Here are some general size guidelines for a whole, untrimmed tenderloin

• Length: Approximately 16-22 inches
• Diameter: Around 3-5 inches at the widest point
• Weight: 4 to 6 pounds

So if you pick up an untrimmed tenderloin on the smaller side, it may clock in at just over 4 pounds. A particularly large one may exceed 6 pounds. But on average, a 5 pound tenderloin is typical.

Weight After Trimming and Tying

Once you take a whole tenderloin home, a bit of hands-on prep work is required before cooking. Chefs and butchers recommend trimming away any excess fat and silver skin. The tapered “tail” section is often removed as well.

After trimming, the tenderloin is tied at regular intervals which helps maintain its shape during roasting. This also allows for even cooking.

Once fully trimmed and tied, the tenderloin will be more compact and a bit lighter. You can expect a roasted-ready tenderloin to weigh:

• 3 to 4 pounds for a small or average tenderloin
• 4 to 5 pounds for a large tenderloin

So trimming and tying results in about a 1 pound loss of weight on average. Keep this in mind when purchasing a whole untrimmed tenderloin – the final prepared roast will be around 20% lighter.

How Many Steaks Come from One Tenderloin?

Trimming off the “tail”, fat, and silver skin leaves you with a nice roast-ready tenderloin. But many people choose to cut the tenderloin into individual steaks rather than roasting the full log.

A properly butchered tenderloin can yield 8-12 tenderloin steaks. These may also be called filet mignon steaks. You can expect the following when portioning out a tenderloin:

• A 3 pound trimmed tenderloin will provide around 8 steaks
• A 4 pound tenderloin will yield about 10 steaks
• A 5 pound tenderloin will provide approximately 12 steaks

When cutting tenderloin steaks, aim for a thickness of 1 – 1 1/2 inches for optimum doneness and juiciness when grilling or pan searing. The tapered shape of the tenderloin means the steaks will be long and slender rather than round.

Why Tenderloin is Prized for Steaks and Roasts

It’s easy to see why tenderloin is considered the finest cut of beef after learning more about its characteristics. The tenderloin exhibits all of the following qualities that make it perfect for both grilling and roasting:

• Extremely tender – It contains less connective tissue than other cuts
• Mildly flavored – Subtly beefy rather than overly gamy
• Very lean – Almost no intramuscular fat or marbling
• Uniform texture – Smooth and buttery when cooked
• Excellent portion size – Ideal for restaurant steaks or feeding a crowd

These attributes explain why tenderloin commands a high price-per-pound compared to other lesser known cuts. When buying a whole tenderloin, expect to pay a premium. But keep in mind that a little goes a long way in terms of servings!

Cooking Methods for Beef Tenderloin

There are several excellent cooking methods that allow beef tenderloin to shine:

Roasting – Roasting develops incredible depth of flavor and cooks the tenderloin evenly from edge to center. Use minimal seasoning so the natural taste comes through. Roast in a 375°F oven for about 1 hour 15 minutes.

Grilling – Grilling over high heat quickly sears in juices while adding smoky charred bits. Grill tenderloin steaks or kebabs over direct heat for just 2-4 minutes per side.

Pan searing – Cook tenderloin steaks in a hot pan with oil to develop a crisp crust. Baste with butter as they cook. Pan sear for 1 1/2 – 2 minutes per side for medium-rare doneness.

Sous vide – For the ultimate in tender, edge-to-edge cooking, try sous vide. Seal the tenderloin in a bag then cook gently in a water bath at 130°F for 1-2 hours before searing.

No matter which cooking technique you choose, the naturally tender and flavorsome beef tenderloin will shine. Just be mindful not to overcook this lean cut to prevent it from drying out.

Purchasing and Portioning Tips

When shopping for a whole beef tenderloin, keep the following tips in mind:

• Inspect the color – Look for beef that is rich red with some marbling visible
• Plan 1/3 to 1/2 pound per person – For a crowd, estimate high to allow for leftovers
• Factor in trimming loss – Expect to lose up to 20% from an untrimmed tenderloin
• Portion before freezing – Divide into steaks or roasts prior to freezing for easier thawing

With its buttery texture and refined flavor, beef tenderloin is worth the splurge for a special occasion meal. Understanding the average size and weight will help ensure your tenderloin preparation goes smoothly from market to table.