Pin on Christmas 2019
To make the best smoked beef tenderloin, fire up your smoker to 250°F (120°C) and heat the tenderloin until it reaches an internal temperature of 130°F (54°C). This is usually about 3 hours. Remove it from the heat and sear it over high heat for 2-3 minutes before serving immediately.
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Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.
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Transfer the beef tenderloin to the hot skillet and sear for 3 to 4 minutes per side on all 4 sides, or until the whole tenderloin has a golden-brown crust on the outside of the roast. The goal is to get a golden crust on the whole surface of the meat.
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These are the three things you need to know about buying beef tenderloin. 1. How much beef tenderloin you need per person. As a general rule, estimate 8 ounces (or 1/2 pound) of meat per person. This recommendation is based on raw weight and accounts for about 2 ounces in shrinkage during trimming and cooking.
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Put several tablespoons of butter all over the meat. Stick the long needle of a meat thermometer lengthwise into the meat. Place it in the oven until the temperature reaches just under 140°F, 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. Step.
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How much beef tenderloin per person? I like to figure 10 oz. of raw weight meat per person, which is just over 1/2 lb. per person. An average 4.5 pound beef tenderloin feeds 7 people generously. Or 6 people with a few leftovers for the cook to enjoy later. Sauce for beef tenderloin.
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Preheat vegetable oil a cast iron skillet over medium-high heat. Dab each tenderloin dry with paper towels. Transfer both to skillet and sear about 1 to 2 minutes per all 4 sides until well browned. Once you turn to the 4th side add the butter, garlic, thyme and rosemary to the skillet around the tenderloins.
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Beef tenderloin is the essential holiday meal, whether served as an appetizer or a dinner centerpiece. When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests.
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Instructions. Tap on the times in the instructions below to start a kitchen timer while you cook. Cut the beef tenderloin in half crosswise. Pat dry with paper towels. If you have time, place the beef tenderloin in the fridge, uncovered, for 8-12 hours or overnight.
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How Much Beef Tenderloin per Person. As a general rule, estimate 8 ounces (or 1/2 pound) of meat person. This recommendation is based on raw weight and accounts for about 2 ounces in shrinkage during trimming and cooking. Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down.
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Here we go through exactly how much beef tenderloin is needed per person, how much you'll need for 5, 10, 25, 50, or even 100 people, and some expert tips for serving beef tenderloin for a crowd. Sit back and relax. We've got you covered.
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Beef Tenderloin Price. Whole beef tenderloin could sell for as little as $12 per pound from major retailers or $35 per pound from a specialty butcher shop. If the roast is trimmed, or "peeled," before being packaged for sale, it will cost more. A per-pound price range of $20 to $25 is common.
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Time needed: 30 minutes. Preheat your oven to 500 degrees F. Trim any tough connective tissue. Use kitchen twine to tie the tenderloin to ensure the meat is the same thickness all the way across. Once the meat is tied up rub the beef tenderloin with softened butter and season it with salt and pepper.
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Slather 3/4 of the butter onto the beef - top and sides (not underside). Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).
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It's actually fairly easy to figure out how much you need to buy: Simply purchase 8 ounces (1/2 pound) of meat per person. So if you're feeding 6 people, you'll need three pounds of meat. For a larger crowd, say 12 people, you'll need closer to 6 pounds of meat. If 8 ounces of meat per person seems like a lot, remember that the meat does shrink.
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How much beef tenderloin per person? Usually, 8 ounces of meat per person. I trimmed my beef tenderloin into more than usual, so a 2.5-pound portion of the center-cut tenderloin fed five people a.
