Planning a special dinner and wondering how much beef tenderloin you’ll need for each guest? Whether you’re hosting a holiday feast, a family gathering, or an elegant dinner party, beef tenderloin is a show-stopping centerpiece. But figuring out the right amount to buy can be tricky. In this friendly guide, we’ll break down everything you need to know about serving beef tenderloin, from portion sizes to preparation tips and answers to common questions.
Contents
- 1 Why Beef Tenderloin Is a Crowd Favorite
- 2 How Much Beef Tenderloin Per Person?
- 3 Factors That Affect Serving Size
- 4 Trimming Matters: Trimmed vs. Untrimmed Beef Tenderloin
- 5 How to Prepare Beef Tenderloin for Cooking
- 6 Serving Suggestions & Side Dishes
- 7 Slicing Tips for Perfect Portions
- 8 Storing Leftover Beef Tenderloin
- 9 Frequently Asked Questions (FAQ)
- 10 Final Tips for Serving Beef Tenderloin
Why Beef Tenderloin Is a Crowd Favorite
Beef tenderloin is prized for its tenderness and rich flavor. This cut comes from the loin of the cow and is naturally lean, juicy, and melts in your mouth when cooked properly. It’s perfect for special occasions because it delivers both elegance and taste, making your meal unforgettable.
How Much Beef Tenderloin Per Person?
The golden rule for serving beef tenderloin is:
- 1/2 pound (8 ounces) of trimmed beef tenderloin per person for a main course.
- If the tenderloin is untrimmed (with fat and silver skin), plan for 3/4 pound per person to account for waste.
This portion size ensures everyone gets a hearty serving without running short. If you’re serving big eaters or want leftovers, you can round up to 3/4 pound per person even for trimmed cuts.
Quick Reference Table
| Number of Guests | Trimmed Tenderloin Needed | Untrimmed Tenderloin Needed |
|---|---|---|
| 4 | 2 lbs | 3 lbs |
| 6 | 3 lbs | 4.5 lbs |
| 8 | 4 lbs | 6 lbs |
| 10 | 5 lbs | 7.5 lbs |
| 12 | 6 lbs | 9 lbs |
Factors That Affect Serving Size
- Appetites: If your guests are big meat lovers, consider increasing the amount by a few ounces per person.
- Sides: Serving lots of hearty sides? You can get away with slightly less meat per person.
- Main Course vs. Buffet: For buffet-style meals or when beef isn’t the only main dish, you can serve a little less—about 1/3 to 1/2 pound per person.
- Leftovers: Love leftovers? Buy extra so you can enjoy delicious beef tenderloin sandwiches or salads the next day.
Trimming Matters: Trimmed vs. Untrimmed Beef Tenderloin
When shopping, you’ll see both trimmed and untrimmed beef tenderloin:
- Trimmed: Already cleaned of fat and silver skin—ready to cook. Less waste, but more expensive.
- Untrimmed: Still has fat and silver skin attached. Cheaper per pound, but you’ll lose about 25-30% after trimming.
How to Prepare Beef Tenderloin for Cooking
- If untrimmed: Remove silver skin and excess fat with a sharp knife.
- Tie the tenderloin with kitchen twine every 1-2 inches for even cooking.
- Season generously with salt, pepper, and your favorite herbs.
- Sear in a hot pan for a flavorful crust, then roast in the oven until desired doneness (typically medium-rare).
- Let rest for at least 15 minutes before slicing to keep juices in.
Serving Suggestions & Side Dishes
Beef tenderloin pairs well with classic sides like:
- Garlic mashed potatoes or roasted potatoes
- Sautéed green beans or asparagus
- Creamed spinach or roasted root vegetables
- A fresh green salad or Caesar salad
- Bread rolls or Yorkshire pudding
Slicing Tips for Perfect Portions
- Use a sharp carving knife for clean slices.
- Aim for slices about 1/2 to 3/4 inch thick for main courses.
- If serving buffet-style or as sliders, cut thinner slices.
Storing Leftover Beef Tenderloin
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freeze: Wrap tightly and freeze for up to three months. Thaw overnight in the fridge before reheating gently.
Frequently Asked Questions (FAQ)
How much beef tenderloin do I need for 10 adults?
If buying trimmed tenderloin, you’ll need about 5 pounds (1/2 pound per person). For untrimmed, plan on about 7.5 pounds.
Is beef tenderloin the same as filet mignon?
No, but they’re closely related! Filet mignon is cut from the smaller end of the beef tenderloin. The whole tenderloin includes this section plus more meat.
Should I buy whole or pre-cut tenderloin?
If you’re comfortable trimming and tying meat, whole untrimmed tenderloin is more budget-friendly. Pre-cut is convenient but costs more per pound.
What’s the best doneness for beef tenderloin?
Medium-rare (an internal temperature of about 135°F) is most popular because it keeps the meat juicy and tender. Use a meat thermometer for best results.
How do I keep beef tenderloin from drying out?
Sear it first for flavor, roast at moderate heat, and let it rest before slicing so juices redistribute throughout the meat.
Can I prepare beef tenderloin ahead of time?
You can season and tie the meat up to a day in advance. For best flavor and texture, roast just before serving. Leftovers reheat well for sandwiches or salads.
Final Tips for Serving Beef Tenderloin
- If in doubt, buy a little extra—leftovers are delicious!
- Tie your roast for even cooking and beautiful presentation.
- Always let your meat rest before slicing to keep it juicy.
- A good meat thermometer is your best friend for perfect doneness.
- Add your favorite sauces—like béarnaise or horseradish cream—for extra flair.
Your beef tenderloin dinner will be a hit when you serve just the right amount!