Planning a special meal for a group of 12 can feel like a delicious challenge, especially when the star of the show is a magnificent beef tenderloin. This premium cut is known for its incredible tenderness and rich flavor, making it a perfect choice for celebrations. But how do you ensure you have just enough without running short or ending up with an overwhelming amount of leftovers (unless that’s your goal!)?
The good news is, figuring out the perfect size isn’t as daunting as it seems. With a few simple guidelines and considerations, you can confidently choose and prepare a beef tenderloin that will impress all your guests.
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The Golden Rule: How Much Beef Tenderloin Per Person?
When it comes to serving beef tenderloin, a general rule of thumb is to calculate about 6 to 8 ounces of raw, untrimmed beef tenderloin per person. This amount accounts for some trimming, cooking shrinkage, and provides a generous portion of cooked meat.
So, for your gathering of 12 people, here’s a quick calculation:
- Minimum: 12 people x 6 ounces/person = 72 ounces (or 4.5 pounds)
- Generous: 12 people x 8 ounces/person = 96 ounces (or 6 pounds)
Therefore, for 12 guests, you should aim to purchase a beef tenderloin weighing somewhere between 4.5 to 6 pounds. This range gives you flexibility based on other factors we’ll explore below.
Factors That Influence Your Tenderloin Size
While the 6-8 ounce rule is a fantastic starting point, a few key elements can help you fine-tune your purchase. Thinking about these will ensure your meal is just right for your specific event:
1. Your Guests’ Appetites
- Light Eaters: If you know your guests tend to eat lighter, or if many are children, sticking closer to the 6-ounce mark (around 4.5-5 pounds total) might be perfectly adequate.
- Hearty Eaters: For a group of adults known for their healthy appetites, especially if it’s the main course with fewer heavy sides, lean towards the 8-ounce per person recommendation (5.5-6 pounds total).
2. The Full Menu: Side Dishes Galore?
Consider what else you’ll be serving alongside your beef tenderloin:
- Rich & Abundant Sides: If you’re planning a lavish spread with multiple rich side dishes like mashed potatoes, roasted vegetables, hearty salads, and bread, your guests will likely eat less of the main protein. In this case, you can stay closer to the lower end of the weight range.
- Simple Sides: If the tenderloin is truly the star with only one or two lighter accompaniments, you might want to increase the beef slightly to ensure everyone feels satisfied.
3. Event Type & Desired Leftovers
- Formal Dinner Party: For a more elegant or formal event, precise portions are often preferred, and you might aim for just enough.
- Casual Gathering or Holiday Meal: If it’s a relaxed gathering, or if you *want* leftovers for delicious sandwiches or other meals the next day, it’s always better to err on the side of slightly more. A little extra beef tenderloin is never a bad thing!
4. Whole vs. Trimmed Tenderloin & Shrinkage
Beef tenderloin often comes in a few forms:
- Whole Tenderloin (PSMO – peeled, silverskin, side muscle on): This is the most economical option by weight, but it requires significant trimming on your part. You’ll need to remove the “chain” (a fatty side muscle), excess fat, and the silver skin. This trimming can reduce the weight by 15-25%. If buying whole, you’ll need a larger starting weight (e.g., 6-8 pounds for 12 people) to account for the trim loss.
- Trimmed Tenderloin (Chateaubriand, Center Cut): This is more expensive per pound but saves you a lot of prep time. When buying pre-trimmed, you can stick closer to the 4.5-6 pound recommendation for 12 people.
Additionally, all meat shrinks during cooking as moisture is lost. This is already factored into the 6-8 ounce raw recommendation for trimmed tenderloin, but it’s good to be aware of.
Choosing and Prepping Your Perfect Tenderloin
To ensure your meal is a success, here are some tips for selecting and preparing your tenderloin:
- Quality Matters: Look for “Prime” or “Choice” grade beef tenderloin for the best flavor and tenderness. Your local butcher can be a great resource for high-quality cuts and advice.
- Trimming (If Needed): If you bought a whole tenderloin, carefully trim off any excess fat, the silver skin (a tough, silvery membrane that won’t melt during cooking), and the chain muscle. A sharp, flexible knife is key.
- Tying: For even cooking, tie your tenderloin with butcher’s twine at 1-inch intervals. This helps maintain a uniform thickness.
- Seasoning: A simple rub of coarse salt, freshly ground black pepper, and maybe some garlic powder or herbs (like rosemary or thyme) is often all you need to enhance its natural flavor.
- Bring to Room Temp: Let the tenderloin sit out for about an hour before cooking. This ensures more even cooking from edge to center.
Cooking and Serving Tips
- Searing First: Many chefs recommend searing the tenderloin on all sides in a hot pan before transferring it to the oven to roast. This creates a beautiful, flavorful crust.
- Roast to Perfection: Roast in a preheated oven (often around 400-425°F or 200-220°C) until it reaches your desired internal temperature. Use a meat thermometer!
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- RESTING IS CRUCIAL: This is arguably the most important step! Once cooked, remove the tenderloin from the oven, tent it loosely with foil, and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
- Slicing: Slice the tenderloin against the grain into 1 to 1.5-inch thick medallions for serving.
Frequently Asked Questions
- Q: Can I prepare beef tenderloin ahead of time?
- A: You can trim and tie the tenderloin a day in advance. Season it just before cooking or a few hours before and keep it refrigerated. Bring it to room temperature before roasting.
- Q: What if I can’t find a tenderloin big enough? Can I cook two smaller ones?
- A: Absolutely! Cooking two smaller tenderloins (each around 2.5-3 lbs) is a great solution. Just ensure they are similar in size for even cooking, or monitor them individually with a thermometer.
- Q: How do I store leftovers?
- A: Store any leftover cooked beef tenderloin in an airtight container in the refrigerator for 3-4 days. It’s excellent thinly sliced for sandwiches, salads, or quick stir-fries.
- Q: Is beef tenderloin always boneless?
- A: Yes, beef tenderloin is inherently a boneless cut. If you see it with a bone, it’s likely part of a larger cut like a T-bone or porterhouse steak, where the tenderloin is just one component.
Conclusion
With this friendly guide, you’re now equipped to choose the perfect size beef tenderloin for your party of 12. Remember the 6-8 ounce per person rule, consider your guests’ appetites and side dishes, and don’t forget the vital steps of trimming, seasoning, and resting. Your perfectly cooked, tender beef tenderloin is sure to be the highlight of your gathering, making you the ultimate host!