|By M180kb (M180kb) on Monday, December 24, 2001 - 12:38 pm: Edit|
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.
|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