cooking beef tenderloin, holding, reheating

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Posted by Carl Jones on September 12, 1997 at 01:49:17 :

i have cooked many successful tenderloins whole... i have
a full service job for 500 in october.

i have grilled tournedos of tenderloins, served with a
bearnaise... but i need to grill 500, cool and reheat.

when i have tested this, i get an off flavor....kind of a
steamed beef *yuk* taste.... should i use a different
sauce and cook it initially in that sauce and reheat it
in the same?

i know that grilling rare and reheating does not give me
the flavor profile i desire..

help please

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