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Dec 9, 2006 09:02 PM

How much Beef Tenderloin?

I want to make sure I had enough, and last year, the butcher really underestimated, so I'm taking a poll. Some of you have seen the menu for the holiday party, but I'll repeat it just so you know what else is available:

Smoked-Salmon stuffed puffs
Alsatian Tart (kind of a pizza topped with bacon and potatoes, cut into small pieces)
Cherry tomatoes stuffed with crab dip
Prosciutto-Wrapped Shrimp with Orange Marmalade
Lots of Booze

Spinach Salad with Mushrooms and mustard vinaigrette
Poppy Seed Dinner Rolls
Garlic Mashed Potatoes
Beef Tenderloin with Bourbon and Cracked Black pepper sauce
Roasted Green Beans with Shallots
Asparagus with galic and roasted red peppers
Lots of wine

La Bete Noire
Mini Lemon Tartlets
Bourbon Balls
Egg Nog Pound Cake with Rum Glaze
Champagne with Chambord and a raspberry

So it's looking like we'll wind up with 25 - 30 people - all moderate eaters. I'm thinking half a pound per person? Or is that too skimpy? Leftovers are just grand, because I'll make stroganof with what's left, if there's enough.

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  1. 1/2 pound per person sounds good for tenderloin. But there is a bit of weight that gets trimmed off if you buy the full tenderloin, so the weight you pay for isn't exactly the weight you serve. Estimate high and enjoy your stroganof later!

    1. I don't know, but that is a lot of food and alcohol. I'd estimate 1/3 lb each tops. But, if you want left overs then go for 1/2 lb. I am a very moderate eater and with all of the above I doubt I would complete 1/4 lb.

      The menu sounds great and I'd want to try it all. BTW if you have not made La Bete Noire before it is amazing and decadently rich. We had it at a party at the end of Sept. there were 24 people in attendance. Our desserts were baklava, La Bete Noir and a blueberry cobbler. The bete noir ended up going to another party the next night and still all was not eaten. Very small slices are in order. It is that rich!

      2 Replies
      1. re: Candy

        I have had La Bete Noire, and you're right - it's VERY rich. I had planned to make it in mini-muffin cups with a crushed walnut bottom. The pieces would be basically bite-sized. I discovered last year that the only desserts that were eaten were the ones that could be picked up with two fingers and nibbled. Nothing that required a plate and a fork was consumed. People were far more interested in the main course and sides.

        1. re: Andiereid

          i was trying to find info on making la bete noire in mini muffin pans. did you do this? if so, would you be so kind as to give me your directions for this? did you spray the pans or butter them, bake at the same temp, how long did you bake them etc. also wondered how easily they came out of the pan and if you added the ganache before taking them out or after and how you did this. thank you in advance for any and all information!

      2. You should also compensate for it being beef tenderloin and who your friends are. Here's what I mean.... If I were to have a party with some of my friends and family I could go 3/4 LBS. AND it might be alright. Sometimes the tenderloin will lure people away from some other perfectly excellent dishes, and you'll have leftovers of them and still no tenderloin left over. I'd go big due to the holiday season and prepare for the tenderloin to be eaten anyway.