Beef tenderloin is the most tender reduced of beef and also a perfect method to storage a one-of-a-kind occasion. It’s an extremely lean, flavorful, and also so soft, it nearly melts in her mouth. Beef tenderloin is basic to roast in the oven with an easy seasoning of new garlic, salt, and also pepper.

You are watching: How many pounds of filet mignon per person

Don’t miss even an ext delicious beef recipes choose this perfect element Rib, Roast Beef, and also Pepper Crusted Beef Tenderloin.



If you never bit right into a piece of beef tenderloin, you should shot it immediately. Her life will be readjusted forever v the an initial bite the this soft, tender item of beef. Tenderloin is the many tender cut of beef, it virtually melts in her mouth. Since it is the most tender meat, it is priced as necessary and can be quite expensive. That is why we contact it the “special occasion” meat.

Tenderloin is a long, slim muscle the runs deep inside, follow me the ago side. It’s located right under the spine. This muscle is not weight bearing, doesn’t get resolved much, and doesn’t have much connective tissue, i m sorry is what renders it so tender. Beef tenderloin is a resource of highly preferred steak cuts such together a Filet Mignon, Tenderloin Steak, Chateaubriand, and also tournedos.

When it comes to cooking the whole beef tenderloin, you have actually a couple of various options. Friend can cook the entirety tenderloin top to end, or friend can cook the middle potion the the tenderloin dubbed Chateaubriand. A whole tenderloin can selection from 5 come 8 lbs and can feeding 6 come 12 people, depending on slices cut and sides offered with it.

If ns am making a beef tenderloin because that an intimate celebration of 2 to 6 people, i usually choose to do the facility cut. A entirety tenderloin is far better for a bigger dinner that feeds much more than 6 people. Although, beef tenderloin have the right to be reheated without loosing that tenderness or temperature the it to be cooked to. (I share my reheating mystery a tiny later in this article.)




The preeminence tends to be a tiny different as soon as it involves beef tenderloin. Normally, once it pertains to main meats, you must estimate 1/2 lb (or 8 oz.) per human but, beef tenderloin is a an extremely expensive reduced of meat. It’s it s okay to calculation a little smaller portions, so you can go under to 4-6 oz of trimmed beef tenderloin every person.


Even though beef tenderloin is a an extremely lean muscle, the does still call for some cleaning. There is part excess fat the is much better to take turn off but shot not to cut off every tiny item of fat, yet the extreme one on the side. It’s additionally important to remove the silver- skin.

NOTE: most grocery stores through a butcher department can aid you clean the tenderloin if you room not willing to execute it yourself. Girlfriend can also request a butcher to reduced the tenderloin to a much more desired size if needed.

If you need to clean the tenderloin yourself, don’t be scared. Every you require is a spicy knife, a cutting board, and a larger rimmed baking sheet to fit the cut board. I usage a baking sheet under my cut board because even the rimmed cutting plank still drips blood everywhere. Put the cutting board inside the baking sheet while butchering the meat renders for a much less complicated clean increase layer. (Use a new clean cutting board and also rimmed baking paper to cut cooked beef.)

Take the tenderloin out of the package and take a look: the butt finish is the thickest finish of the tenderloin and it likewise has a “wing” piece attached to it. The center cut is the middle component of the tenderloin. It is the most uniform is size and also where filet mignon come from and also chateaubriand. The reminder end, is the small, thin end of the tenderloin that is also the piece offered for tournedos steaks.

Remove the chain if needed:

Although most packaged tenderloin will certainly come without the chain, some tenderloin may still have actually it attached. It looks like a thin, fatty item of meat running down the size of the whole tenderloin.

It will certainly be quite easy to spot and really easy to remove. You have the right to actually eliminate it with your hands and may just been a few assist cuts along the way. Just follow the along, separating the from the tenderloin.

DO no discard the chain. The is not a part of tenderloin but it is still good meat and also will be an excellent used in a soup or stew.

Remove the silverskin:

Silverskin is a difficult layer the white, shimmery connective organization that runs follow me the tenderloin. It have to be removed. To remove it, traction up few of the silver- skin at one finish of the tenderloin and then usage a slim knife to reduced along the silver- skin to separate it native the meat.

Some silverskin will pull up just by tugging and pulling with your hands. Use a knife to remove remaining pieces the silverskin but try not to remove any type of of the yes, really meat.


Tie Beef Tenderloin:

Yes, the is important to tie it yet no, the is not important to usage the skilled looking butcher tying technique.

To make the tenderloin more even at the thin end, cut the pointer where the starts to gain narrow almost all the way off but not fully off. Tuck the narrow, thin pointer under the tenderloin. Use food preparation twine come tie the tenderloin all follow me the totality length in 1-inch intervals. Make sure not come tie also tight where it start cutting into meat.

TIP: always tie the meat before adding seasoning so the seasoning go not fall off throughout the tie process.



Through my experience cooking beef tenderloin, I have two various sets of oven temperatures developed. When I cook the facility cut that the tenderloin (chateaubriand), I cook it at high temperature that 425° till it reaches medium-rare. When cooking the totality tenderloin, I start at high temperature for around 15 minutes. Then, I reduced the temperature and slowly cook it in ~ 325° until medium-rare.

Beef tenderloin is a lean reduced so it must be cooked to medium-rare or tool temperature in ~ the most.

Preheat the stove to 425° and line the bottom that the roasting pan through aluminum foil. Location cleaned and also tied beef tenderloin top top a rack inside the roasting pan and also insert a leave-in thermometer in the facility of the meat. (If you don’t have a leave-in thermometer, friend will must take the meat out of the range to take the temperature.)

Place the roasting pan in the oven and also cook because that 15 minutes at high temperature. Rotate the stove temperature under to 325° and also cook till the interior temperature is in ~ 130°-135° because that medium-rare. (Cook to 135°-140° for tool or 120°-125° for rare.) Personally, i pull the beef out at 130° due to the fact that it proceeds to cook while resting under the tent.

Take the beef the end of the oven and also place the on a large plate, top top a cut board. Place pieces that butter on optimal of the tenderloin, follow me the totality cut. Time it with a sheet of aluminum foil and let that trest for around 20 minutes (30 because that a large tenderloin.)

Take tenderloin turn off the plate (leave the buttery juices ~ above the plate) and cut it against the grain. Place cut beef slices back in the plate v juices.



To save the leftovers:place cooled beef tenderloin in an air-tight food warehouse container through a lid and also keep the in the frozen refrigerator for about 3 days.

See more: Which Animal Can Jump The Highest Any Animal Can Jump? 21 Highest Jumping Animals In The World

To reheat beef tenderloin: preheat the range to 350° and wrap each part of beef tenderloin in aluminum foil. Don’t wrap it too tight. Place wrapped tenderloin pieces straight onto the range rack and also reheat because that 10-15 minutes. (Time will depend of thickness of cuts.) Reheat it simply until warm in the middle so it doesn’t overcook.