Tenderloin, that exquisitely tender and flavorful cut of beef, is a showstopper at any dinner party. Whether you’re planning a formal sit-down dinner, a casual backyard barbecue, or a holiday feast, serving tenderloin is a surefire way to impress your guests. However, accurately estimating the amount you need can be tricky. Underestimate, and you’ll have hungry guests. Overestimate, and you’ll be stuck with a mountain of leftovers. This comprehensive guide will walk you through everything you need to know to determine the perfect amount of tenderloin for your gathering of 10 people.
Understanding Tenderloin: A Cut Above the Rest
Before diving into the calculations, let’s understand what makes tenderloin so special. The tenderloin, also known as the filet mignon when cut into individual steaks, comes from the loin of the cow. It’s located beneath the ribs, close to the backbone. Because this muscle doesn’t do much work, it’s incredibly tender, hence the name.
Tenderloin is prized for its buttery texture and subtle flavor. It’s lean, making it a healthier option compared to some other cuts of beef. Its versatility also makes it a favorite among chefs and home cooks alike. It can be roasted whole, grilled as steaks, pan-seared, or even used in dishes like Beef Wellington.
Factors Influencing Tenderloin Consumption
Several factors will affect how much tenderloin your guests will consume. Considering these variables will help you make a more accurate estimate.
- Appetite: Are your guests known for their hearty appetites, or are they generally light eaters? Consider the group’s overall eating habits.
- Gender: Men generally eat larger portions than women. If your group is predominantly male, you might want to increase the amount slightly.
- Age: Children typically eat less than adults. If you have several children attending, adjust accordingly.
- Side Dishes: The richness and quantity of your side dishes play a crucial role. If you’re serving heavy, filling sides like mashed potatoes and creamy pasta, your guests might eat less tenderloin. Lighter sides, such as a simple salad or roasted vegetables, will likely result in higher tenderloin consumption.
- Appetizers: A generous spread of appetizers can significantly reduce the amount of tenderloin your guests will eat. If you’re serving multiple appetizers, consider reducing the main course portion size.
- Occasion: A celebratory feast, like Thanksgiving or Christmas, might warrant slightly larger portions than a casual get-together.
- Time of Day: People tend to eat more at dinner than at lunch.
- Cooking Method: While the cooking method doesn’t change the weight of the meat, it can influence how much people enjoy it. A perfectly cooked tenderloin is more likely to be devoured than one that’s overcooked.
Estimating Tenderloin: The Calculations
Now, let’s get down to the numbers. As a general rule of thumb, plan on 6 to 8 ounces (170 to 225 grams) of cooked tenderloin per person. This is a good starting point for most situations. However, remember to adjust based on the factors mentioned above.
To calculate the total amount of tenderloin you need for 10 people, multiply the per-person serving size by 10:
- 6 ounces per person: 6 ounces x 10 people = 60 ounces (3.75 pounds)
- 8 ounces per person: 8 ounces x 10 people = 80 ounces (5 pounds)
Therefore, you’ll need between 3.75 and 5 pounds of cooked tenderloin for 10 people.
Raw vs. Cooked Weight: Accounting for Shrinkage
It’s important to remember that meat shrinks during cooking. This is due to water and fat loss. Tenderloin, being a leaner cut, doesn’t shrink as much as fattier cuts like ribeye. However, some shrinkage is inevitable.
As a general guideline, expect about a 10-15% shrinkage rate for tenderloin. To account for this, you need to purchase more raw tenderloin than the calculated cooked weight.
To calculate the required raw weight:
- Low shrinkage (10%): Divide the desired cooked weight by 0.9.
- High shrinkage (15%): Divide the desired cooked weight by 0.85.
Using our previous example:
- If you want 3.75 pounds of cooked tenderloin and expect 10% shrinkage: 3.75 pounds / 0.9 = 4.17 pounds of raw tenderloin.
- If you want 3.75 pounds of cooked tenderloin and expect 15% shrinkage: 3.75 pounds / 0.85 = 4.41 pounds of raw tenderloin.
- If you want 5 pounds of cooked tenderloin and expect 10% shrinkage: 5 pounds / 0.9 = 5.56 pounds of raw tenderloin.
- If you want 5 pounds of cooked tenderloin and expect 15% shrinkage: 5 pounds / 0.85 = 5.88 pounds of raw tenderloin.
Therefore, for 10 people, you should purchase between 4.17 and 5.88 pounds of raw tenderloin, depending on your desired portion size and expected shrinkage. Aim to be closer to the higher end of that range, particularly if you know your guests have bigger appetites.
Adjusting for Different Appetites: A Practical Approach
Let’s consider some specific scenarios to illustrate how to adjust the tenderloin amount based on different appetites.
Scenario 1: Light Eaters, Heavy Side Dishes
If your guests are generally light eaters and you’re serving several rich, filling side dishes, you can lean towards the lower end of the range. Consider purchasing around 4.2 pounds of raw tenderloin. This will provide approximately 3.75 pounds of cooked tenderloin, or about 6 ounces per person.
Scenario 2: Average Eaters, Moderate Side Dishes
For a group of average eaters with a balanced selection of side dishes, aim for the middle of the range. Approximately 5 pounds of raw tenderloin should be sufficient. This will yield about 4.4 pounds of cooked tenderloin, giving each person around 7 ounces.
Scenario 3: Hearty Eaters, Light Side Dishes
If your guests have large appetites and you’re serving lighter side dishes, you’ll need to increase the amount of tenderloin. Purchase around 5.9 pounds of raw tenderloin to ensure everyone gets a generous portion. This will provide around 5 pounds of cooked tenderloin, or about 8 ounces per person.
Scenario 4: Mixed Appetites (Adults & Children)
If your group includes both adults and children, adjust the portions accordingly. For children, you can reduce the serving size to 3-4 ounces of cooked tenderloin. For example, if you have 6 adults and 4 children, calculate the tenderloin amount as follows:
- Adults: 6 adults x 8 ounces = 48 ounces
- Children: 4 children x 4 ounces = 16 ounces
- Total cooked tenderloin needed: 48 ounces + 16 ounces = 64 ounces (4 pounds)
- Raw tenderloin needed (assuming 10% shrinkage): 4 pounds / 0.9 = 4.44 pounds
Buying Tenderloin: Whole vs. Pre-Cut
You have two main options when purchasing tenderloin: buying it whole or buying it pre-cut into steaks (filet mignon). Each option has its advantages and disadvantages.
Whole Tenderloin:
- Pros: Usually more economical per pound, allows for more control over the thickness of the steaks, can be roasted whole for a dramatic presentation.
- Cons: Requires trimming and butchering, which can be time-consuming and requires some skill.
Pre-Cut Filet Mignon:
- Pros: Convenient and ready to cook, eliminates the need for trimming and butchering, ensures consistent steak thickness.
- Cons: More expensive per pound, less control over steak thickness, may not be as fresh as a whole tenderloin.
If you’re comfortable with basic butchering techniques, buying a whole tenderloin is generally the more cost-effective option. However, if you prefer convenience and consistency, pre-cut filet mignon is a good choice.
Trimming Tenderloin: The Silver Skin
Whether you buy a whole tenderloin or pre-cut steaks, it’s essential to trim off the silver skin. The silver skin is a tough, thin membrane that runs along the surface of the tenderloin. It doesn’t break down during cooking and can make the meat tough and chewy.
To remove the silver skin, use a sharp knife and carefully slide it between the silver skin and the meat. Angle the knife slightly upwards and use a sawing motion to remove the membrane. Take your time and be careful not to remove too much of the tenderloin.
Don’t Forget Leftovers: Planning for the Future
While it’s important to avoid overestimating the amount of tenderloin you need, having a little extra is always a good idea. Leftover tenderloin can be used in a variety of delicious dishes, such as steak sandwiches, stir-fries, or salads.
If you end up with leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftover tenderloin for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Tenderloin Cooking Tips: Ensuring a Perfect Outcome
Now that you know how much tenderloin to buy, let’s discuss some tips for cooking it to perfection.
- Bring the meat to room temperature: Before cooking, remove the tenderloin from the refrigerator and let it sit at room temperature for about 30 minutes. This will help it cook more evenly.
- Season generously: Tenderloin has a delicate flavor, so don’t be afraid to season it generously. Salt, pepper, garlic powder, and onion powder are all great options.
- Sear it first: Searing the tenderloin before roasting or grilling helps to create a beautiful crust and seals in the juices.
- Use a meat thermometer: The best way to ensure that your tenderloin is cooked to the desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding any bone or fat.
- Rest the meat: After cooking, let the tenderloin rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.
- Slice against the grain: When slicing the tenderloin, always cut against the grain. This will shorten the muscle fibers and make the meat easier to chew.
Serving Suggestions: Complementing the Tenderloin
The beauty of tenderloin is its versatility. It pairs well with a wide variety of side dishes and sauces. Here are some suggestions:
- Side Dishes: Roasted vegetables (asparagus, Brussels sprouts, carrots), mashed potatoes, creamy polenta, wild rice pilaf, green beans almondine.
- Sauces: Béarnaise sauce, red wine reduction, horseradish cream sauce, mushroom sauce, chimichurri sauce.
Final Thoughts: A Delicious and Memorable Meal
Planning the perfect tenderloin dinner for 10 people doesn’t have to be stressful. By considering the factors that influence consumption, calculating the required amount of raw tenderloin, and following these cooking tips, you can create a delicious and memorable meal that your guests will rave about. Remember to adjust the quantities based on your specific circumstances and preferences. With a little planning and attention to detail, you can confidently serve a tenderloin feast that will impress even the most discerning palates. Enjoy!
How much raw tenderloin should I buy per person when planning a dinner for 10?
A good rule of thumb is to plan for about 6-8 ounces (170-225 grams) of raw tenderloin per person. This amount allows for a satisfying portion after cooking, accounting for some shrinkage. For 10 people, you should aim to purchase between 3.75 and 5 pounds (approximately 1.7 to 2.3 kilograms) of tenderloin.
Consider your guests’ appetites and whether you’ll be serving other substantial courses. If you have known hearty eaters or plan to serve a smaller appetizer and side dishes, lean towards the higher end of the range (5 pounds). If you’re serving multiple courses or catering to guests with smaller appetites, the lower end (3.75 pounds) should suffice.
Does the cooking method affect the amount of tenderloin I need?
Yes, the cooking method can slightly influence the amount of tenderloin you’ll need. Cooking methods that involve high heat or longer cooking times, such as roasting or grilling, tend to result in more shrinkage compared to methods like searing or pan-frying. This is because more moisture is lost during the cooking process.
If you’re roasting the tenderloin to a well-done temperature, you may experience more shrinkage, potentially requiring a slightly larger starting amount. Conversely, if you’re searing it to medium-rare, the shrinkage will be less significant. Therefore, consider adding a few extra ounces per person if you’re opting for a high-heat, longer-cooking method and desire a more generous portion size.
What factors should I consider when buying tenderloin for a crowd?
Beyond the amount per person, consider the quality of the tenderloin. Look for well-marbled meat, which contributes to flavor and tenderness. Also, check the expiration date to ensure freshness. Buying from a reputable butcher or grocery store is always a good idea to guarantee quality and proper handling.
Think about the final presentation. If you plan to slice the tenderloin and serve it on a platter, consider a larger, more uniform piece. If you’re making individual medallions or steaks, you might opt for multiple smaller pieces. This will influence how the butcher prepares the tenderloin and ensures a more appealing final dish.
How do I account for potential trimming waste when calculating the amount of tenderloin?
Tenderloin usually requires some trimming before cooking to remove the silverskin and any excess fat. This trimming can account for a small percentage of the total weight. A general estimate is to factor in about 10-15% waste from trimming, depending on the quality and cut of the meat you purchase.
To account for this, you could add an extra few ounces to your overall purchase amount. For example, if you calculated you need 4 pounds of tenderloin, adding an extra 4-8 ounces would help compensate for trimming loss. Alternatively, ask your butcher to trim the tenderloin for you, specifying how much fat you’d like removed, thereby minimizing waste at home.
What are some good side dishes to serve with tenderloin for a party of 10?
The best side dishes for tenderloin depend on your preferences and the overall theme of the meal, but classic pairings often include creamy mashed potatoes, roasted asparagus, and a rich sauce. A flavorful gravy, a red wine reduction, or a horseradish cream sauce can complement the tenderloin beautifully. These sides offer a balance of textures and flavors that enhance the dining experience.
Other options include roasted vegetables like Brussels sprouts or carrots, a fresh salad with a vinaigrette dressing, or a hearty grain dish like quinoa or risotto. Consider the season and the overall balance of the meal when choosing your sides. Aim for a variety of colors and textures to create a visually appealing and satisfying plate.
Can I prepare tenderloin ahead of time for a large group?
Yes, you can prepare parts of the tenderloin ahead of time to streamline the cooking process for your dinner party. Trimming and seasoning the tenderloin can be done a day in advance, allowing the flavors to meld. You can also prepare any sauces or side dishes ahead of time, reducing your workload on the day of the event.
However, it’s best to cook the tenderloin closer to serving time for optimal tenderness and flavor. You can sear the tenderloin in advance and then finish it in the oven just before your guests arrive. Alternatively, you can fully cook it and then gently reheat it before serving. Just be careful not to overcook it during reheating, as this can make it dry.
How do I store leftover cooked tenderloin?
Leftover cooked tenderloin should be stored properly to maintain its quality and prevent spoilage. Allow the tenderloin to cool completely before storing it. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Refrigerate it promptly within two hours of cooking.
Properly stored cooked tenderloin can be kept in the refrigerator for 3-4 days. When reheating, do so gently to avoid overcooking it. You can use a low oven, a skillet with a bit of broth, or even a microwave on low power. Sliced leftover tenderloin is excellent in sandwiches, salads, or stir-fries.