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beef tenderloin for a buffet?


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beef tenderloin for a buffet?

katydid510 | | Jan 11, 2011 09:32 AM

I'm having a buffet lunch for about 20 people this weekend. I was planning to make two big pots of soup (one is pork posole and the other is a vegetarian chile) and a bunch of side dishes (a couple of robust salads, a butternut squash gratin, a frittata, etc.) and a few desserts. But I'm beginning to think that this menu is not meaty enough and that I should add something like a beef tenderloin (or maybe roasted turkey breast?). I'm wondering how a beef tenderloin would hold up on a buffet table. I know it can be served room temp but can I just leave it on the table for a couple of hours? If I do that, should I cook it in advance and chill it and then let it come to room temp again for serving or just cook it soon before I put it out and let it cool? I'm thinking mostly of the food safety issues but it would be useful also to hear opinions about how the taste and texture would be affected.

Thanks for any thoughts or ideas.

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