How much beef do I need for 6 adults?

When Meat Is the Main: When cooking something like steak, roast, chicken, or pork, where meat is the main feature of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.

Resting for about 15 minutes re-distributes the internal juices, insuring moist (not dry) beef. Convection ovens may roast a little faster than conventional ovens. My last 1 pound tenderloin took approximately 30 minutes to roast to medium rare in a convection oven.

Slow roasting the beef tenderloin at a low temperature ensures that the meat is fully and evenly cooked, without drying it out. And then it’s finished off under the broiler to give it a beautiful color and even more flavor.

The best way to cook beef tenderloin is a two-step process: sear, then roast. That way, the tenderloin gets a nice crusty brown exterior without overcooking inside. Use enough vegetable oil to just cover the skillet, and heat it over medium-high heat.

Steam Oven and Drawer Option Steam ovens have also been released, allowing you to get sous vide style cooking without a water bath. When a Miele steam combi oven(an XL or XXL version for bigger families will do) and a warming drawer are installed together, you won’t even notice the drawer below unless it is open.

If you’re feeding four people, you will need 1 pound (16 ounces) of raw, trimmed beef tenderloin, which will yield 3 ounces cooked beef per person. A five-pound trimmed tenderloin will feed 20 people, and so on.

Even and gentle: you can cook food in Miele steam ovens using the sous-vide method. This involves cooking things like fish, meat, fruit or vegetables gently and at low temperatures over a prolonged period of time.

Sous Vide Mode lets you to cook in the style of sous vide in the Anova Precision Oven. You can use the same cooking times and temperatures as you would when cooking sous vide, except you no longer need to seal your food in a bag or heat up a water bath. Yeah, you read that right bagless sous vide!

The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks. Because of its anatomical location, the Tenderloin is the least exercised and most tender cut, thus the name Tender Loin.

If you’re in a hurry (and you’re a confident cook), high heat roasting400F and up, or 375F and up in a convection ovengives you a gorgeously browned crust with a distinct eye of rare to medium-rare meat in the center.

Preheat your countertop oven to 400F in Roast mode and press the Convection button. In CONVECTION/ROAST mode, a powerful fan with high-volume airflow vents thoroughly circulates heated air for even roasting with no hot spots. This combination gently browns the exterior, making it perfect for roasting your tenderloin.

Bottom Line. A whole beef tenderloin can cost anywhere from $7 to $50 a pound, but careful preparation can reduce the cost per serving significantly, making it an affordable luxury for special occasions.

How much beef tenderloin you need 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.

If you want something different, try steaming your steak. However, don’t steam steaks as you would a vegetable on the stove. Simply placing the steak in the steamer basket will result in a gray, rubbery piece of meat with very little flavor. To retain flavor and avoid chewy steaks, steam the steak in foil on the grill.