Beef tenderloin is a showstopper, perfect for special occasions. But figuring out how much to buy for a crowd can be tricky. This guide makes it easy to calculate the right size beef tenderloin for 12 people, ensuring everyone gets a delicious serving.
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Why Beef Tenderloin?
Beef tenderloin is prized for its tenderness and mild flavor. It’s a lean cut that can be roasted, grilled, or even sliced into steaks. Its elegant presentation makes it ideal for holiday dinners, parties, or any gathering where you want to impress.
How Much Beef Tenderloin Do You Need?
The general rule of thumb is to plan for about 1/3 to 1/2 pound (5 to 8 ounces) of cooked beef tenderloin per person. Since beef tenderloin shrinks during cooking, you need to account for that.
* **For 12 people:** Aim for a 4 to 6 pound raw beef tenderloin. This will yield approximately 3 to 4.5 pounds of cooked meat, providing each guest with a generous serving.
Factors to Consider
* **Appetite:** Consider your guests’ appetites. If you know you have hearty eaters, lean towards the higher end of the range (6 pounds raw). If your group has smaller appetites, 4 pounds might suffice.
* **Side Dishes:** Think about the side dishes you’ll be serving. If you have a lot of filling sides like potatoes, stuffing, or pasta, you can get away with slightly less beef. If the sides are lighter, like salads or vegetables, plan for a bit more meat.
* **Leftovers:** Do you want leftovers? Beef tenderloin is delicious cold in sandwiches or salads. If you’re hoping for leftovers, add an extra pound or two to your calculation.
* **Bone-in vs. Boneless:** Beef tenderloin is typically sold boneless. If you happen to find a bone-in tenderloin, remember that the bone adds weight but doesn’t contribute to the edible meat. Adjust your calculation accordingly.
Buying the Beef Tenderloin
* **Quality:** Choose a high-quality beef tenderloin from a reputable butcher or grocery store. Look for good marbling (flecks of fat within the meat), which indicates flavor and tenderness.
* **Trimming:** Beef tenderloin often has a layer of silverskin, a tough membrane that should be removed before cooking. Some butchers will trim the tenderloin for you; otherwise, you can do it yourself with a sharp knife.
* **Shape:** Look for a tenderloin that is relatively uniform in thickness. This will help it cook evenly.
Cooking Tips for Beef Tenderloin
* **Preparation:** Take the tenderloin out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps it cook more evenly.
* **Seasoning:** Keep it simple. Beef tenderloin has a delicate flavor that’s best enhanced with salt, pepper, and maybe a touch of garlic powder or herbs.
* **Cooking Method:** Roasting is a popular method for beef tenderloin. Sear the tenderloin on all sides in a hot pan before roasting to develop a flavorful crust.
* **Temperature:** Use a meat thermometer to ensure the tenderloin is cooked to your desired doneness.
* Rare: 125-130°F
* Medium-Rare: 130-135°F
* Medium: 135-140°F
* Medium-Well: 140-145°F
* Well-Done: 145°F+
* **Resting:** Let the cooked tenderloin rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Serving Suggestions
* **Slicing:** Slice the beef tenderloin against the grain for maximum tenderness.
* **Sauces:** Serve with a complementary sauce, such as béarnaise, horseradish cream, or a red wine reduction.
* **Sides:** Pair with classic side dishes like roasted potatoes, asparagus, green beans, or a fresh salad.
Example Calculation
Let’s say you’re planning a dinner for 12 people, and you know your guests have average appetites. You also want a few leftovers for sandwiches.
* **Base calculation:** 5 ounces per person x 12 people = 60 ounces (3.75 pounds cooked)
* **Account for shrinkage:** To get 3.75 pounds cooked, you’ll need approximately 5 pounds raw.
* **Add for leftovers:** Add an extra pound for leftovers, bringing the total to 6 pounds raw.
FAQ
**Q: Can I buy a smaller beef tenderloin and supplement with another cut of meat?**
A: Yes, you can supplement with another tender cut like sirloin or ribeye. Adjust cooking times accordingly, as different cuts may cook at different rates.
**Q: What if I can only find a very large beef tenderloin?**
A: You can cut the tenderloin in half and freeze one portion for later use. Properly wrapped, beef tenderloin can be frozen for several months.
**Q: How do I know if my beef tenderloin is fresh?**
A: Fresh beef tenderloin should have a bright red color and a firm texture. It should not have any off-putting odors.
**Q: Can I marinate beef tenderloin?**
A: While beef tenderloin is delicious on its own, you can marinate it to add extra flavor. Use a simple marinade with olive oil, herbs, garlic, and a touch of acid like lemon juice or balsamic vinegar. Marinate for at least 2 hours, or up to overnight.
**Q: What’s the best way to reheat leftover beef tenderloin?**
A: To reheat leftover beef tenderloin without drying it out, wrap it in foil with a little beef broth or water and heat it in a low oven (around 250°F) until warmed through. You can also gently reheat it in a skillet with a little oil or butter.
By following these tips, you can confidently purchase and prepare a delicious beef tenderloin for your next gathering of 12 people. Enjoy!