Home Cooking


Cold/Room temperature beef tenderloin?


Home Cooking 38

Cold/Room temperature beef tenderloin?

jeremyn | May 2, 2009 09:13 PM

We're planning on grilling or roasting several beef tenderloins to serve at our wedding, but we'd like to serve them either cold or room temperature to avoid lots of prep-work the day of (they'd be cooked the day before).

We'll probably slice the night before and tightly cover to preserve as much moisture as possible, which obviously isn't ideal, but it's what we have to do.

I've considered cheating by drizzling some butter over the meat when we slice it (since tenderloin is obviously not the most flavorful meat), but I'm worried that it will congeal and be gross at room temperature.

Any suggestions on flavorings/sauces? Any suggestions on preserving moisture or upping flavor? Any general suggestions? Ideally we could do everything the day before and let everything come to room temperature on its own to avoid prep-work..

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