Planning a special dinner for 12 adults? Beef tenderloin is a fantastic choice, known for its incredible tenderness and luxurious flavor. But figuring out the perfect amount can feel like a puzzle. You want enough for everyone to enjoy a satisfying portion, maybe even a little extra for those who love seconds, without ending up with excessive leftovers or, worse, running out!
Contents
- 1 How Much Beef Tenderloin Per Person? The Golden Rule
- 2 Factors to Consider for Your Perfect Tenderloin Amount
- 3 Buying Your Beef Tenderloin: What to Look For
- 4 Preparing Your Tenderloin for Success
- 5 Cooking Your Beef Tenderloin to Perfection
- 6 Serving & Leftovers
- 7 Frequently Asked Questions
- 8 Conclusion
How Much Beef Tenderloin Per Person? The Golden Rule
The general recommendation for a main course serving of beef tenderloin is **6 to 8 ounces per adult**. This range accounts for various factors we’ll dive into shortly. Remember, this is for the raw, untrimmed weight, as there will be some shrinkage during cooking and potential trimming beforehand.
If your beef tenderloin is part of a larger meal with many substantial side dishes or other protein options, you might lean towards the lower end (6 ounces). However, if it’s the star of the show and your guests have hearty appetites, aiming for 8 ounces is a safer bet.
Calculating for 12 Adults: The Sweet Spot
Let’s apply the golden rule to your guest list of 12 adults:
- At 6 ounces per person: 12 adults x 6 ounces = 72 ounces (which is 4.5 pounds).
- At 8 ounces per person: 12 adults x 8 ounces = 96 ounces (which is 6 pounds).
Considering potential trimming and cooking shrinkage (which can be around 20-25%), a good rule of thumb for a boneless, untrimmed beef tenderloin for 12 adults as a main course is to purchase **5 to 7 pounds**. This range provides a comfortable buffer and ensures everyone gets a generous portion.
What If It’s an Appetizer or Part of a Buffet?
If you’re serving beef tenderloin as a small appetizer or part of a larger buffet with multiple main dishes, you can reduce the portion size to about **4 to 6 ounces per person**. For 12 adults, this would mean purchasing approximately 3 to 4.5 pounds of raw tenderloin.
Factors to Consider for Your Perfect Tenderloin Amount
While the 6-8 ounce rule is a great starting point, a few details can help you fine-tune your purchase:
- Guest Appetites: Are your friends and family known for their hearty appetites, or do they tend to eat lighter? If you have big eaters, err on the side of more.
- Other Dishes: How many side dishes are you serving? If you have a rich spread of potatoes, vegetables, salads, and appetizers, guests might eat less tenderloin. If the tenderloin is the undisputed main event, you’ll need more.
- Leftovers: Do you dream of delicious leftover beef tenderloin sandwiches or salads? If so, definitely aim for the higher end of the recommended range.
- Shrinkage & Trimming: Remember that beef shrinks during cooking. Also, if you buy a whole, untrimmed tenderloin, you’ll remove some fat and silver skin, reducing its overall weight.
Buying Your Beef Tenderloin: What to Look For
Choosing the right tenderloin is crucial for a spectacular meal. Here’s what to keep in mind:
- Quality Grade: Look for USDA Prime or Choice grades. Prime has the most marbling (fat within the muscle), offering the most flavor and tenderness, while Choice is still excellent and more widely available.
- Appearance: A fresh beef tenderloin should have a bright, cherry-red color.
- Whole vs. Trimmed:
- Whole Untrimmed: This is often more economical but requires you to trim off the silver skin, excess fat, and the “chain” (a fatty side muscle).
- Trimmed or “Peeled”: Your butcher has already removed the excess fat and silver skin, saving you time but costing a bit more per pound.
- Center Cut: This is the most desirable part of the tenderloin, offering the most uniform shape for even cooking. It’s also the most expensive.
- Ask Your Butcher: Don’t hesitate to talk to your butcher! They can help you select the best cut for your needs, trim it for you, and even tie it if desired.
Preparing Your Tenderloin for Success
Once you have your tenderloin, a little prep work goes a long way:
- Trimming: If you bought an untrimmed tenderloin, carefully remove the tough silver skin (it won’t break down when cooked) and any large pockets of fat. You can also remove the “chain” for a leaner roast, or cook it separately.
- Tying: For even cooking, tie the tenderloin with butcher’s twine at 1-2 inch intervals. This helps it maintain a uniform thickness.
- Bring to Room Temperature: Before cooking, let the tenderloin sit at room temperature for about an hour. This helps it cook more evenly.
- Season Generously: Salt and pepper are essential, but feel free to add other seasonings like garlic powder, onion powder, or fresh herbs.
Cooking Your Beef Tenderloin to Perfection
Roasting is a popular method for a whole tenderloin, often with an initial sear for a beautiful crust:
- Sear (Optional but Recommended): Heat a large oven-safe skillet over high heat with a little oil. Sear the tenderloin on all sides until nicely browned.
- Roast: Transfer the tenderloin to a roasting pan (or keep it in the oven-safe skillet). Roast in a preheated oven (usually around 400-425°F or 200-220°C) until it reaches your desired internal temperature.
- Internal Temperatures (Use a Meat Thermometer!):
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C) – often considered ideal for tenderloin
- Medium: 135-140°F (57-60°C)
- Rest: This is CRUCIAL! Once cooked, remove the tenderloin from the oven, tent it loosely with foil, and let it rest for at least 10-15 minutes. This allows the juices to redistribute, ensuring a tender and moist roast. The temperature will also rise a few degrees during resting.
- Slice: Always slice against the grain for maximum tenderness.
Serving & Leftovers
Serve your magnificent beef tenderloin with classic sides like creamy mashed potatoes, roasted asparagus or green beans, and a fresh salad. If you have any leftovers, refrigerate them promptly (within 2 hours) in an airtight container. They’ll be delicious for 3-4 days, or you can freeze them for up to 3 months.
Frequently Asked Questions
Q: Should I buy a whole tenderloin or just the center cut?
A: A whole tenderloin is often more cost-effective per pound but requires trimming. The center cut is more expensive but perfectly uniform, making it easier to cook evenly and ideal if you’re short on time or confidence with trimming.
Q: Can I cook beef tenderloin from frozen?
A: It’s always best to thaw beef tenderloin completely in the refrigerator before cooking for even results. Cooking from frozen will drastically increase cooking time and may result in uneven cooking.
Q: How can I ensure my tenderloin is tender and not dry?
A: The keys are not overcooking (use a meat thermometer!), bringing it to room temperature before roasting, and giving it ample resting time after cooking.
Conclusion
With these tips, you’re now well-equipped to purchase, prepare, and cook the perfect beef tenderloin for your 12 guests. By considering the portion sizes, guest appetites, and following proper cooking techniques, you’re sure to create a memorable and delicious meal. Happy cooking!