how big is a beef tenderloin

Here is an image of the whole beef tenderloin, code #1189 in the NAMP Meat Buyer’s Guide. It is varies in size, but an average is about 2 1/2 feet (76.2 cm) long, 4″ (10 cm) in diameter in the center, weighs 6 to 7 pounds (2.7 to 3.2kg), and can feed 12 to 16 people depending on how it is trimmed.

A Few of My Favorite Preparations Include:

  • Garlic salt to taste
  • Pepper to taste
  • Pad of butter on each steak
  • Wrap each filet with one piece of bacon and insert a toothpick to hold bacon in place (for bacon-wrapped filet mignon)

The secret to cooking the best filet mignon recipe ever is removing the filet mignon from the grill at exactly the right temperature. The USDA temperature for medium-rare is 140 degrees, but if you wait to pull your filet from the grill when the meat hits 140, it will continue to cook even after it has been removed from the heat. Youll end up with way overcooked steak.

To get the perfect medium-rare filet mignon, use an instant-read meat thermometer and pull the meat from the grill at 120 degrees. Let it stand tented in tin foil for ten minutes before serving.

To serve filet mignon at a medium temperature of 160 degrees, as recommended by the USDA, you need to pull the filet mignon from the grill at 130 degrees. If you want it a little more pink, pull it at 125 degrees and let it stand for ten minutes. I hate to repeat myself too much, but perfectly cooked filet mignon really is all about getting the temperature right. You can always add more salt and pepper to taste, but if you overcook the meat, you cant fix it. Its worth investing in a great instant-read thermometer for barbecuing premium meats like filet mignons.

I also grill the entire beef tenderloin and slice it into filet mignon steaks after I pull it from the grill. I usually start with a whole beef tenderloin from Costco. I liberally apply garlic salt and pepper the entire beef tenderloin and then lightly spray it with PAM to hold the seasoning on and to prevent the beef from sticking to my grill. When youre ready to grill, heat your barbecue to 500+ degrees and sear the meat for about three minutes per side. While the outside is searing, take your digital remote meat thermometer and set it to 120 degrees.

Next, place the entire beef tenderloin on the side of the grill to cook the meat with indirect heat. Place the meat thermometer in the thickest part of the beef. Be sure you insert the tip of the thermometer very slowly while carefully watching the temperature as you go. Continue to insert the thermometer until the temperature starts to decrease again. This way, you know when you have the thermometer in just the right spot for an accurate reading of how well the meat is cooked.

Shut the lid on your grill and bring the temperature down to about 300 degrees. To cook an entire beef tenderloin, it usually takes about 30 minutes (then 10 minutes to rest). Finally, slice the tenderloin into filet mignon steaks. I use a serrated electric carving knife.

What’s the Difference Between Choice or Prime Cuts of Filet Mignon?

While the USDA offers a range of beef quality ratings, I would only consider the top two when it comes to filet mignon.

Description edit A thick slice of beef tenderloin A braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.

As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.[2]

The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries).[3] The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the “tail”. The smaller, pointed end—the “tail”—starts a little past the ribs, growing in thickness until it ends in the “sirloin” primal cut, which is closer to the butt of the cow.[4] This muscle does very little work, so it is the tenderest part of the beef.[5]

Here is an image of the whole beef tenderloin, code #1189 in the NAMP Meat Buyer’s Guide. It is varies in size, but an average is about 2 1/2 feet (76.2 cm) long, 4″ (10 cm) in diameter in the center, weighs 6 to 7 pounds (2.7 to 3.2kg), and can feed 12 to 16 people depending on how it is trimmed.

FAQ

What is the average size of a beef tenderloin steak?

Beef Tenderloin is one of the most tender and highly sought after cuts from a beef. a 6 – 8 ounce portion is an average sized steak. The 8-12 oz sizes are currently on sale. Choose a 16 or 24 ounce portion if you’re making a beef wellington or roast.

How big of a beef tenderloin do I need for 4 adults?

Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down that recommendation to 6 ounces of beef per person, especially if your dinner menu includes a few hearty sides. For feeding four to six guests, you’ll want a roast between 1 1/2 to 2 pounds.

How much will a 5 lb beef tenderloin feed?

The tenderloin itself, once trimmed and cooked, serves about 2-3 people per pound as part of a larger meal, so often anywhere from 12-16 people for a whole one.

How many pounds is a whole beef tenderloin?

A whole tenderloin weighs between four and five pounds and is large enough to feed eight to 12 people.

Related Posts