how do I hold beef tenderloins in chafing dishes w/sternos on New Years Eve buffet? I have an Alto Sham oven for prep but am afraid to try the tenderloins for such a special night?

By Sam (Sam) on Tuesday, December 25, 2001 - 05:03 am: Edit

I personnaly will not do tenderloins on a buffet, they over cook quickly, we carve to order at the end of buffets or at separate stations......we pull our tenders @120, and hold covered (film & foil) in cambros until service then carve to order.....sam sears, cec

By Mattb (Mattb) on Thursday, December 27, 2001 - 01:12 am: Edit

We do exactly the same as Sam. I have never come across a good cut of prime rib from a chafer. Not to mention you will serve probably 20-25% more that way. You have more control over the portioning when you carve it in the line.

Matt

By Sam (Sam) on Thursday, December 27, 2001 - 05:05 pm: Edit

Matt, I should have mentioned that too!....what you save in food cost & portions, more than pays for the carver and Tenderloin is the easiest cut to carve, given the proper instructions.....sam sears, cec

By Peachcreek (Peachcreek) on Thursday, December 27, 2001 - 05:50 pm: Edit

The only way I have served Tenderloin on a buffet was as a Wellington. The slicing marks were easy, because the decorations we used. And they held pretty well. Personally, I don't think Tenderloin by itself makes a great roast since it is so lean that it tends to be dry. Thats why you so often find something else incorporated with Tenderloin.

By Sam (Sam) on Saturday, December 29, 2001 - 05:37 pm: Edit

Dear Peachcreek, there are many tricks to alleviate dryness in meats, we don't have a dryness problem w/ tenders, even w/o the fat cover, we roast slow & give a good dry & wet rub OR bard or lard them & serve a great sauce such as perigourdine or maderia or bordelaise or just a truffle reduction...but truly nothing is as elegant as a whole filet wellington.....but I remember about 12 yrs ago, dropping a tray of three whole filet wellingtons, right out of the oven......LOL...it took a quick & lucky recovery to overcome that one.....sam sears, cec