The most expensive cut of meat on the steer is beef tenderloin. A trimmed center-cut tenderloin can cost as much as $25 to $30 per pound at a respectable butcher or supermarket!
What is the price of a 2 pound beef tenderloin?
Tenderloins that have been peeled are more expensive than tenderloins that have not been skinned. You should anticipate to pay $8 per pound or more depending on where you buy it. Wholesale clubs usually have the best prices per pound, although upmarket food stores may charge $25 or more per pound.
What is the serving size of a 5 pound beef tenderloin?
You’ll need 1 pound (16 ounces) of raw, trimmed beef tenderloin to feed four people, which will provide 3 ounces cooked beef per person. A trimmed tenderloin of five pounds will serve 20 people, and so on.
For 6 adults, how large of a beef tenderloin do I need?
Estimate 8 ounces (or 1/2 pound) of meat per person as a general rule. This estimate is based on raw weight and takes into account around 2 ounces of shrinkage during trimming and cooking. Because beef tenderloin is a lean, boneless cut of beef that can be pricey, you can easily reduce that advice to 6 ounces of steak per person, especially if your dinner menu includes a few robust sides.
You’ll need a roast that weighs between 1 1/2 and 2 pounds to feed four to six people. This will serve three to four (1/2-inch) slices to each of your guests, plus a tiny portion of seconds or leftovers.
Is filet mignon the same as beef tenderloin?
The filet mignon is part of the beef tenderloin, which is a larger cut of steak. Purchase the entire tenderloin (or a substantial portion of it) from your grocery store or butcher if you want to make a large, sharing beef dish like beef Wellington. Request the filet mignon if you want to grill a great steak.
How big is a beef tenderloin on average?
It comes in a variety of sizes, but the typical is about 2 1/2 feet long, 4″ in diameter in the center, weighs 6 to 7 pounds, and feeds 12 to 16 people depending on how it’s cut.
Is beef tenderloin or prime rib better?
When it comes to flavor and marbling, beef tenderloin and prime rib differ. Tenderloin is a leaner cut of meat that originates from the back of the animal. The fluids run down the surface of the tenderloin as it cooks. Tenderloin is a more tender cut of meat.
Because it connects the meat to the bones, prime rib can be harder and drier. However, it has a higher fat content, giving it the greater flavor of the two. The fat will still be present if cooked rare or medium, providing good moisture and flavor.
The greatest cuts of steak are beef tenderloin and prime rib, which are both considered upmarket.
What is the average weight of a beef tenderloin?
The beef tenderloin, which comes from the centre of the steer’s back, is used to make filet Mignon steaks. The short loin and sirloin are two beef primal cuts that come from this muscle. It begins just past the steer’s last rib and terminates just before the hind leg in the sirloin. The beef tenderloin has an oblong form with a tapering end.
Because this muscle does very little effort and is not weight bearing, it is quite painful! A fully trimmed and tied beef tenderloin will provide eight to twelve 8-ounce filet mignon steaks that are roughly 1 1/2-inch thick, weighing between four and six pounds.
The most expensive, tender, and coveted cut of steak is filet mignon. Grilling these exquisite steaks at home may seem frightening, but trust me when I say that it’s a steak that you’ll want to eat again and again!
Seasoning is important since filet mignon steaks have little fat, which means they have less flavor. They are quite soft, but they require a lot of seasoning. Fleur De Sel sea salt and freshly ground Tellicherry black peppercorns are my favorite seasonings for filet mignon steaks. Instead of coating them with oil, I’ll smear bacon fat on them for a little added flavor. They’ll have a bit of smokiness from the bacon grease, and it’ll help you get a wonderful sear on the steak.
If you want to buy filet mignon, go to your neighborhood butcher. They will never steer you in the wrong direction!! Seriously, aim for steaks with mild marbling, well-trimmed, a great bright red hue, and no silver skin. To ensure consistent cooking time, make sure all of your steaks are the same thickness.
Remove the filets from the fridge, lightly brush with olive oil, season with salt and pepper, and set aside to come to room temperature. Prepare your grill for high-heat direct grilling (450 to 550 degrees). Clean the cooking grates with a grill brush after the grill has been preheated for around 15 minutes. Grill your filets for 6-8 minutes, turning once, over direct high heat with the lid closed as much as possible. Return the filets to indirect heat for a further 4-6 minutes, or until done to your liking. My filets are best served medium rare, around 125-135 degrees.
To achieve optimal results every time, use a Weber iGrill app-connected thermometer. This unique cut of beef must not be overcooked!
Allow the filets to rest for a few minutes after removing them from the grill to allow the juices to sink back into the filet rather than pouring all over the place.
- Fork delicate, melt-in-your-mouth
- Texture is excellent, nearly buttery.
- Protein-rich but low-fat
- Nothing goes to waste because it’s boneless, so you can consume the entire steak.
- Grilling is simple and quick.
- For that special dinner occasion, great steaks are available.
- It’s not always easy to find in a conventional grocery store. Visit your local butcher shop or place a special order.
- There isn’t much flavor, so you’ll need to season it or use a sauce.
Yes, they’re pricey, but grilling filet mignon at home is a fraction of what you’d pay at a steakhouse! Grilling is fun!
Do you believe that a good filet mignon goes better with a strong martini? Check out this Martini Marinated Filets recipe.
Do you want to wow your visitors? You can’t go wrong with this steakhouse staple.
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