I am considering making a beef tenderloin (herb and garlic crusted) for a group of about 18. I plan to prepare it early in the day and serving it room temperature as part of the buffet. Thinking about refrigerating it and then pulling it out about 1 1/2 hours before serving. Will this work? Should I slice it before refrigerating or just befor serving? My goal is to do as much ahead as possible but I don't want to ruin the meat. Any Thoughts?