There's no better time than the December holidays for a large, important meat roast — and in my humble opinion, there's no better roast than the beef tenderloin.
There's no better time than the December holidays for a large, important meat roast — and in my humble opinion, there's no better roast than the beef tenderloin. I'm not the only one who believes this.
"Beef tenderloin is a special cut — it's prized because of its tenderness, yet it's incredibly lean. Because it's a solid muscle, it roasts and slices beautifully," Michaele Musel, culinary expert for Washington beef purveyor Double R Ranch, told me.
Since Michaele's prone to making holiday roasts more than once a year, I asked her to weigh in on everything tenderloin, from portion size to presentation. Here are a few things to bear in mind.
- First, make sure you've got the serving size right. "A general rule of thumb for the holidays is six ounces of cooked roast per person," Michaele said. That would mean a four- to five-pound roast to feed eight to ten people, or factoring in a slightly larger amount (six to eight pounds) if you're purchasing a rib roast for the same number of guests.
- Opt for a center cut beef tenderloin if you're new to the world of holiday roasts. "The center cut allows for even roasting and doneness," she explained — making it more than foolproof for a first-timer.
Keep reading for more thoughts on beef tenderloin.