The most tender cut of beef, known as the beef tenderloin, is also the most expensive. It is a piece of the perennially popular T-bone or porterhouse steak, and the posh filet mignon is also made from it. Before baking them to completion, these tender steaks benefit from a quick sear on the stovetop. Additionally, a tenderloin can be prepared whole or divided into smaller roasts.
How Far In Advance Can I Buy Beef Tenderloin?
When purchasing beef tenderloin, it’s crucial to prepare in advance. But how far in advance can you buy this unique beef cut?
The good news is that you can purchase beef tenderloin and properly store it in the refrigerator if you shop at least three days in advance. Just store it in a ziplock bag or other airtight container and keep it chilled until you need it again. Your beef tenderloin should remain fresh for three to five days if properly stored.
It’s crucial to remember that specialty supermarkets or butcher shops are the best places to purchase beef tenderloin. Compared to regular supermarkets, these stores will offer better-maintained, higher-quality meats. Although buying from a regular supermarket might be convenient, the meat’s quality might not be as good.
The Basics Of Beef Tenderloin
Known for its tenderness and lean meat, beef tenderloin is a premium cut of beef. It’s found inside the loin and is the beef cut that is the most tender. This is where the tenderloin’s pointy end, which is used to make filet mignon, comes from. The tenderloin is a larger cut of beef made up of the entire tenderloin muscle, a long muscle that spans from the loin primal to the sirloin primal and measures eighteen to twenty-four inches in length. Due to its proximity to the cow’s backbone, this muscle receives very little exercise.
The beef tenderloin is an oblong muscle known as the psoas major, which runs from roughly the hip bone to the thirteenth rib along the back of the spine, directly behind the kidney. Because it doesn’t exercise much, the meat is very tender. It is covered in a substantial layer of crumbly fat known as kidney fat or suet, which functions similarly to lard in cooking. The chain, also known as the psoas minor, is a smaller, very skinny muscle that runs the length of the tenderloin and is frequently (but not always) removed before the tenderloin reaches the meat case. Another muscle, the iliacus, which is also known as the side muscle or the wing muscle, is located at the opposite end.
When purchasing beef tenderloin, it’s crucial to understand that a full tenderloin weighs between four and five pounds of meat. To ensure even cooking, you must fold the thinner end of a whole tenderloin back and secure it with a tie because it has an uneven shape with a fat bulb on one end and a thin, tapered tail on the other. Despite being a very lean muscle, beef tenderloin still needs to be cleaned. There is some extra fat that should be removed, but try to leave the more significant pieces of fat on the side rather than removing every little one. It’s also important to remove the silver skin.
Choosing The Right Cut
It’s crucial to take your spending limit and the occasion you’re purchasing the beef tenderloin into account. Purchasing a whole or partial beef tenderloin and slicing it yourself can be an economical choice if you’re trying to save money. However, this may require some trimming and preparation.
Consider buying filet mignon, chateaubriand, or tournedos of beef if you want a more expensive cut of beef. Although usually more expensive, these cuts are of a higher quality and are already cooked.
It’s crucial to pay attention to the meat’s labeling and grading when purchasing beef tenderloin. When purchasing beef, look for the USDA stamp that indicates the grade is prime, choice, or select. Unstamped beef might be of a “Standard” or “Commercial” grade and might not be of the same caliber as graded meat.
Storage And Shelf Life
The key to maintaining the freshness and quality of your beef tenderloin is proper storage. Make sure to keep it in a ziplock bag or an airtight container when storing in the refrigerator. This will stop any air from entering and accelerating the deterioration of the meat.
It’s important to think about freezing your beef tenderloin if you intend to purchase it well in advance. The shelf life of beef that is vacuum-packed and frozen at a temperature below 0°F is indefinite. However, frozen whole-muscle beef has a suggested shelf life of 12 months for optimum quality.
It’s crucial to thaw beef tenderloin from frozen in a safe and methodical manner. Before cooking, the best way to defrost is to store it in the refrigerator for 24 to 48 hours. Avoid thawing in hot water or at room temperature because these methods can cause uneven thawing and possible bacterial growth.
Portion Sizes And Serving Suggestions
It’s crucial to think about portion sizes when serving beef tenderloin. As a general guideline, aim for 8 ounces (or half a pound) of meat per person. But if you’re serving hearty sides, you can easily reduce that recommendation to 6 ounces per person because beef tenderloin is a relatively lean and pricey cut of beef.
A roast between 1 1/2 and 2 pounds should be sufficient to feed four to six guests. This will provide three to four (1/2-inch) slices for each visitor on the plate, along with a small amount of seconds or leftovers.
The formula to determine how much raw beef tenderloin is required is straightforward: four ounces of raw beef tenderloin per person. For instance, you would require 1 pound (16 ounces) of raw, trimmed beef tenderloin to feed four people, which would result in 3 ounces of cooked beef per person. 20 people can be fed by a five-pound trimmed tenderloin, and so on.
It’s crucial to take into account the yield, which is the weight difference between raw and cooked food. This calculation accounts for the percentage of loss from trimmings, bones, and shrinkage. As a general rule, you will need to serve 1. Cooked beef tenderloin weighing 5 pounds or 24 ounces for a family of four
Beef tenderloin is a versatile dish that can be served as an entree or a filling appetizer with soft rolls. Horseradish sauce or grainy mustard make great condiments. Additionally, if you’re preparing your beef tenderloin in advance for a special occasion, you can roast it a few hours beforehand and keep it chilled until you’re ready to serve. It will maintain its temperature and provide a simple, stress-free meal.
Preparing And Cooking Tips
It’s time to prepare and perfectly cook your beef tenderloin now that you’ve bought it. Here are some pointers to help you maximize your purchase:
1. Proper Storage: If you intend to use your beef tenderloin within five days, it’s crucial to store it in the refrigerator. Vacuum sealing and freezing it are good options if you need to keep it for a longer period of time. Just make sure to thaw it properly before cooking.
2. Before cooking, make sure to ask your butcher to prepare the tenderloin by trimming and tying it. This will ensure uniform thickness for cooking and remove any excess fat.
3. Time and temperature are essential for cooking the ideal beef tenderloin. Check the internal temperature of the meat using a meat thermometer, and remove it from the oven just before it reaches 140 degrees Fahrenheit. Keep in mind that after removing the meat from the oven, it will continue to cook for a number of minutes.
4. Resting: After cooking, give your beef tenderloin at least 10-15 minutes to rest before slicing it. By doing this, the juices will be able to redistribute throughout the meat, making the dish more flavorful and tender.
5. Serving Ideas: A versatile dish like beef tenderloin can be served as an entree or as a filling appetizer with soft rolls. Horseradish sauce or grainy mustard make great condiments.
These suggestions will help you prepare beef tenderloin consistently to perfection, making it a special treat for any occasion.
Frequently Asked Questions About Buying Beef Tenderloin
Here are some frequently asked questions about buying beef tenderloin:
1. Is it better to purchase beef tenderloin the day before cooking or in advance?
It is advised to buy beef tenderloin at least three days beforehand and to keep it properly chilled. This allows the meat to age and become more tender. However, you still have the option to buy the day of cooking if you are unable to do so in advance.
2. Where is the best place to buy beef tenderloin?
Buying beef tenderloin from a butcher shop or specialty grocery store is the best option. Compared to regular supermarkets, these stores will offer better-maintained, higher-quality meats.
3. How do I know if the beef tenderloin is fresh?.
A fresh beef tenderloin should be bright red in color and smell like nothing. It might not be fresh if it has a brownish hue or a strong odor.
4. Can I freeze beef tenderloin?
Yes, beef tenderloin can be frozen for up to six months. Before putting it in a freezer-safe bag or container, it is advised to wrap it tightly in plastic wrap or aluminum foil.
5. What’s the difference between beef tenderloin and filet mignon?
Filet mignon is a particular cut from the very end and most tender part of the tenderloin, whereas beef tenderloin is the entire cut of meat.
6. Why should I trim my own beef tenderloin?
Trimming your own beef tenderloin gives you more control over the meat’s cut and may be less expensive than buying steaks or roasts that have already been pre-cut. Plus, you can use the scrap meat for other meals.
You’ll be able to confidently buy and store beef tenderloin for your subsequent special occasion or meal by paying attention to these suggestions and responding to these frequently asked questions.
What to do with a Whole Costco Beef Tenderloin
FAQ
How long can I keep a beef tenderloin in the fridge?
Roasts, steaks, and chops made of beef, veal, lamb, and pork can be kept for 3 to 5 days. Meat, poultry, and seafood can be safely kept in the refrigerator for three to four days after cooking.
How long can you keep tenderloin in refrigerator before cooking?
Ensure that raw meat is kept on a plate with plastic wrap or another airtight covering. In the refrigerator, raw meat usually lasts for one to two days.
How much tenderloin for 10 adults?
You’ll need a whole tenderloin for a holiday meal, and that will serve between 8 and 10 people. Allow at least 1/2 pound per person in your calculation. For more people you can cook multiple tenderloins.
How much beef tenderloin for 7 adults?
How much beef tenderloin you need per person. As a general rule, plan on serving each person 8 ounces (or 1/2 pound) of meat. This suggestion accounts for about 2 ounces of shrinkage during trimming and cooking based on raw weight.