Beef tenderloin is a prized cut, known for its tenderness and delicate flavor. If you’re planning a special meal featuring this luxurious roast, figuring out how much to buy is crucial. This guide breaks down everything you need to know about beef tenderloin sizes, portioning, and factors that influence how much to purchase.
Understanding Beef Tenderloin Sizes
A whole beef tenderloin, also called a “PSMO” (Peeled, Silver Skin Off, and Modified), typically weighs between 4 and 8 pounds. Keep in mind that this is the *untrimmed* weight. Before cooking, you’ll likely trim away some of the silver skin and excess fat, which will reduce the final weight.
What Impacts Tenderloin Size?
Several things influence how big a beef tenderloin will be:
* **The Size of the Animal:** Naturally, a larger steer will yield a larger tenderloin.
* **Breed:** Certain breeds are known for their larger muscle mass, potentially affecting the size of the tenderloin.
* **Butchering Practices:** Different butchers might trim the tenderloin differently, leaving more or less fat and silver skin.
How Much Tenderloin Per Person?
A general rule of thumb is to plan for about 6 to 8 ounces (approximately 170-225 grams) of cooked beef tenderloin per person. This is a generous portion, suitable for a celebratory meal. However, adjust this based on your guests’ appetites and the other dishes you’re serving. If you have hearty eaters or are serving minimal sides, consider increasing the portion size to 8-10 ounces. If you are serving many side dishes consider reducing to 4-6 oz per person.
Calculating How Much to Buy
Here’s a simple way to estimate how much untrimmed tenderloin to purchase:
1. **Determine the number of guests.**
2. **Decide on your desired portion size (e.g., 6 ounces per person).**
3. **Multiply the number of guests by the portion size.** This will give you the total amount of *cooked* tenderloin needed (in ounces).
4. **Convert ounces to pounds:** Divide the total ounces by 16.
5. **Account for trimming loss:** Since you’ll be trimming the tenderloin, add about 25-30% to the total weight to compensate for the waste. Multiply the total weight from step 4 by 1.25 or 1.30.
For example, let’s say you’re serving 8 guests and want 6-ounce portions:
* 8 guests x 6 ounces = 48 ounces
* 48 ounces / 16 = 3 pounds
* 3 pounds x 1.30 = 3.9 pounds
In this scenario, you would need to buy approximately 3.9 pounds of untrimmed beef tenderloin.
Different Cuts of Beef Tenderloin
The beef tenderloin can be cut into different portions, each suitable for various cooking methods:
* **Chateaubriand:** This is a thick cut from the center of the tenderloin, ideal for roasting.
* **Filet Mignon:** These are smaller, individual steaks cut from the tenderloin’s center.
* **Tournedos:** Similar to filet mignon but often cut from the tail end of the tenderloin.
* **Beef Wellington:** Uses the entire tenderloin coated in pâté and duxelles, then wrapped in puff pastry and baked.
Factors to Consider
* **Sides:** If you’re serving substantial side dishes, you can reduce the portion size of the tenderloin.
* **Appetites:** Consider your guests’ appetites. Some people eat more than others.
* **Leftovers:** If you want leftovers, buy extra. Tenderloin makes excellent sandwiches or can be used in other dishes.
* **Bone-in vs. Boneless:** Beef tenderloin is typically sold boneless.
* **Quality:** Opt for high-quality beef tenderloin for the best flavor and texture. Look for good marbling (flecks of fat within the muscle).
Tips for Trimming
Trimming beef tenderloin can seem intimidating, but it’s relatively straightforward. Use a sharp knife to remove the silver skin (a tough membrane) and any large pockets of fat. Watch videos online to gain confidence.
Storage Tips
* **Refrigerator:** Store raw beef tenderloin in the refrigerator for up to 3-5 days.
* **Freezer:** Freeze raw beef tenderloin for up to 6-12 months. Wrap it tightly in plastic wrap and then in freezer paper or a freezer bag to prevent freezer burn.
FAQ Section
* **Can I buy pre-trimmed beef tenderloin?** Yes, many butchers sell pre-trimmed tenderloin, saving you time and effort. However, it might be more expensive.
* **How do I know if my tenderloin is fresh?** Fresh beef tenderloin should have a bright red color and a firm texture. It should not have an off-putting odor.
* **What’s the best way to cook beef tenderloin?** Roasting and grilling are popular methods. Sear the tenderloin first to develop a crust, then cook to your desired internal temperature.
* **What internal temperature should I cook beef tenderloin to?**
* Rare: 125-130°F
* Medium-Rare: 130-135°F
* Medium: 135-140°F
* Medium-Well: 140-145°F
* Well-Done: 145°F+ (not recommended)
Enjoy Your Beef Tenderloin!
Planning the right amount of beef tenderloin ensures a successful and delicious meal. By understanding the factors that influence size and portioning, you can confidently purchase the perfect amount for your gathering.