am cooking for 8 of us tomorrow and do not want to have the oven going when folks arrive as it will be 100 degrees here in the northeast. i have a beautiful beef tenderloin which i am thinking of roasting today with some sort of pepper/salt crust. i plan to refrigerate it until tomorrow, bring it up to room temperature and serve it on a bed of watercress with some kind of chilled sauce. any ideas? is it okay to roast today and serve tomorrow. i won't slice till serving time.
i am also serving oven roasted local vegetables at room temperature (done early tomorrow) and a caesar salad. my starter is going to be some sort of cold shrimp - might do ina garten's roasted shrimp today and chill that as well. dessert is being brought by a pal. the usual variety of beer, wine and cocktails will be on offer.