In a previous post, I was asking questions about beef tenderloin for 20 guests (quantities, plating ideas etc.). I think everything is under control. Dinner will be buffet-style, and guests will also have sliced turkey with cranberry sauce as a second meat option.
The beef tenderloin will be served with a roasted shallot and Port sauce. My question is: how much sauce should I make? It will be next to the meat in a gravy boat (or two) and there are plenty of side dishes. Would an average of half a cup per person be OK?