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Plating Beef Tenderloin

Justwayne | Oct 28, 201112:54 PM

I am making beef tenderloin for a group of 20. It's part of a buffet and will be plated already sliced so people can help themselves. There will also be a Port sauce and some horseradish mustard. I have a very large rectangular platter and am wondering what I could do to plate it in an elegant way, keeping in mind that rare and merium rare meat tend to leave a pool of blood in the plater, which is not very appetizing! Maybe a bed of curly lettuce and some cherry-tomatoes? Some fresh rosemary branches? Perhaps go around the platter in several layers and put some small potatoes in the center?

Any suggestions?

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