Whole Tenderloin Question

[Blondie]

What do you think is needed to serve 20 people whole beef tenderloin? I am thinking I need to go to a third loin to make sure I have enough. Trimmed they are usually around 6lbs on the bigger side. The idea is to serve each person two one inch thick slices.

 

[Jwolf24601]

Depends on your serving size... if you're doing 4oz servings you would need 80oz or 5lbs.
My family we usually do 8oz servings at get togethers so would need 10lbs total.

I would err on the side of having too much. Leftovers are good.

 

[ouch]

I would rather have one two-inch slice than two one-inch slices. Then again, I'd rather have a rib steak.

Just remember to take into account that nasty taper- the center or thicker portions will yield nicer steaks. I would imagine that 3 filets would be plenty, but 2 may be cutting it a little tight.

Once again, my invitation gets lost in the mail.

 

[Blondie]

I would rather have one two-inch slice than two one-inch slices. Then again, I'd rather have a rib steak.

Just remember to take into account that nasty taper- the center or thicker portions will yield nicer steaks. I would imagine that 3 filets would be plenty, but 2 may be cutting it a little tight.

Once again, my invitation gets lost in the mail.

I completely agree with you. What I normally do is go with center cut filets, 2 inches thick, with a pan sear and finish in the oven. With 20 people, you have to be a bit more frugal. That, and we are working with a corporate apt, so not enough burner space to make that work. My plan is to tie the taper under, to make an even "roast". Then a sear around, and then cook at 425 till we hit 135 degrees. Pull it, let it sit for 15 mins, slice, and serve with a port wine demiglace reduction.

 

[Blondie]

Once again, my invitation gets lost in the mail.

i just noticed this part. It is for a corporate Christmas dinner. Otherwise you of all people would be welcome.

 

[nole1]

If you're wanting to make tenderloin for that many people why not make a wellington (or 2) instead of individual steaks? That way you don't have to worry about making sub-par steaks out of the taperd end

 

[weenerdog3443]

Ive had about 4lbs of venison tenderloin sitting in the crockpot for 2 days now soakinginsome bbq sause n special seasonimg I love pulled bbq

 

[ouch]

My plan is to tie the taper under, to make an even "roast". Then a sear around, and then cook at 425 till we hit 135 degrees. Pull it, let it sit for 15 mins, slice, and serve with a port wine demiglace reduction.

Sounds great.

Expect a promotion.

 

[Jim]

Sounds like a fine plan, a little at home dry aging can really work well for that cut of meat.

Place on a wire rack in the fridge for a few days uncovered. A light sprinkle of kosher salt is nice.

 

[davecmu]

I completely agree with you. What I normally do is go with center cut filets, 2 inches thick, with a pan sear and finish in the oven. With 20 people, you have to be a bit more frugal. That, and we are working with a corporate apt, so not enough burner space to make that work. My plan is to tie the taper under, to make an even "roast". Then a sear around, and then cook at 425 till we hit 135 degrees. Pull it, let it sit for 15 mins, slice, and serve with a port wine demiglace reduction.

If space is at a premium, and it's for the boss (so accuracy matters), why not try the Sous Vide method outlined in this thread to get it to internal temp without messing with a (probably) finnicky corporate apartment oven?

A couple of hours in hot water to get to 135 internal, then a blazing sear, should get you really close the same internal temp as a sear + 135 + 15 minute rest (which will push the temp up a couple more degrees).

 

[Alacrity59]

If space is at a premium, and it's for the boss (so accuracy matters), why not try the Sous Vide method outlined in this thread to get it to internal temp without messing with a (probably) finnicky corporate apartment oven?

A couple of hours in hot water to get to 135 internal, then a blazing sear, should get you really close the same internal temp as a sear + 135 + 15 minute rest (which will push the temp up a couple more degrees).

Practice makes perfect . . . never do something new when it is important

 

[jakko]

or do your virgin run of a new recipe for an important event

Seconded on the idea of the beef wellington. Firstly, you get insulation from the pastry and mushrooms keeping the beef moist and secondly, it looks impressive on the table when you carve it.

 

[Pete_T]

You might try salt crust beef, its really, really good. Alton brown has a recipe for cooking a whole tenderloin like this on the food network site. I think its the best thing hes done, though I've only done it with individual tenderloins.

I was also thinking you might not want to try a virgin run with guests coming, but then again, I don't reckon you're buying whole tenderlions just for the family all that often...