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.
I can't let August end without hosting a Summer cocktail party, so this Friday we're gathering in the gorgeous garden of my sister's house to sip drinks and nibble snacks. The assorted menu of savory bites is 100 percent finger food that's both vegetarian and carnivore friendly. 
