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?