How do I hold beef tenderloins in chafing dishes w/sternos on a New Year's Eve buffet? I will prep in an Alto Sham oven but am afraid I'll spoil the beef if I try to hold it for any length of time on a buffet? I have never done beef tenderloins before only prime ribs.

By Cheftim (Cheftim) on Monday, December 24, 2001 - 01:32 pm: Edit

Keep smaller amounts on the the buffet and replenish more often. Use only one sterno for the chaffer. Keep the chaffer lids vented, slightly open, so the tenderloins don't steam.

tim

By Sam (Sam) on Tuesday, December 25, 2001 - 05:04 am: Edit

read my response to this question over at the caterers corner.....sam sears, cec