Beef tenderloin how many pounds for 10 people

Cook the butter until it turns a golden nutty brown, stirring or swirling the pan almost constantly. Watch carefully because the butter can go from golden to burnt very quickly. If your butter isn't turning brown, just keep cooking, it will. It should only take a few minutes. I like to use a silicone spoonula to scrape the bottom of the pan so nothing scorches.

Remove the garlic cloves and add salt to taste. Use a sharp carving knife to slice the meat. Arrange the sliced beef on a platter, surround with herbs, if you like, and drizzle with the sauce. Serve extra sauce on the side. Pinterest Facebook Twitter Yummly. Sue Moran The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. You Might Also Like.

Maple Cranberry Butter in 15 minutes! November 1, Easy Mulled Cranberry Jelly November 21, Previous Post Next Post. Leave a Reply Cancel Reply Please rate this recipe! Please rate this recipe! Reply Jessica Formicola September 28, at am My family loves beef tenderloin! Reply Taylor Kiser September 28, at am Thanks for sharing your tips! Reply Carole McKiee September 28, at am I have tried all the cooking methods except the grill and will stick with yours.

What did you think about this recipe? Did you make any changes or notes? Cancel Submit. All Reviews for Perfect Beef Tenderloin. Reviews: Most Helpful. All rights reserved. Close Sign in. Close this dialog window View image Perfect Beef Tenderloin.

Use this handy guide to shop the butcher counter like a pro. At Cooking Light, we allot 3 ounces cooked meat per serving, which takes into account 25 percent shrinkage of meat during cooking meats lose mass and volume while they cook as fat renders, moisture evaporates, and muscles tighten. So the formula is simple: four ounces raw beef tenderloin per person , and you can extrapolate endlessly.

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