What size filet mignon ROAST would you buy

[Nette]

THREE OUNCES of meat ??!!!!! hahaha are you serious? if you went to a restaurant and they put down a three ounce steak you would think you were on a Hidden Camera show! that is a VERY VERY small portion of meat for a Holiday meal. You need to plan for more like 10-12 ounces at least per person. If you look at ANY decent steakhouse menu, the steaks are between 10-18 oz. per person, not that they need to be that big, but 8 ounces per person is just not a very big portion. At a lot of restaurants an 8oz portion is called the "princess cut" or the "petite" cut of meat, its usually the smallest they sell. I know good meat is expensive, but if you are going to do it, you want to do it right, buy bigger and save the leftovers, that is much better than running out.

I hate to say it, but this is why so many Americans are overweight. Portion distortion rules here.

A 5 lb roast for 9 people should be plenty. Another trick I've heard to make a smaller cut seem to feed more is to bring it to the table already sliced. I read an article that said that people will take less if it's already sliced.

And if you don't cook it to death (I'd say medium rare at the MOST) it won't shrink much at all.

 

[mtdevine615]

But the bottom line is you want to have enough, leftovers is fine but running out would be the PITS! Bigger is better. Nothing like having a nice filet the next day.

 

[kimmar067]

Put it this way. You're going to want to serve everyone a filet which is at a very minimum 1 inch thick. Two would be nicer. One and a half would be fine. So eyeball your roast. You'll want a roast that is at least a foot in width and preferably more like 16 inches. This, in my opinion will likely weigh in at around 9-11 lbs. And whatever you do....do NOT destroy a wonderful cut like a filet by overcooking it. Medium rare is the limit! (And let the roast get to room temp before putting it in the oven/ and let the roast sit for 15 minutes afterwards before carving)

....I use my BBQ grill 365, so mine [medallions] were pre-cut....they were cooked on a high flame for only a few minutes on each side - grilled-to-perfection on the outside and juicy and tender on the inside!