I'm considering beef tenderloin for our Christmas dinner this year (serving 30 ppl) and am trying to figure a fool proof method where I can also have time to bake my sides (only 1 oven).
Last year I had great success with prime rib using a low and slow (225 degrees) method, followed by a 2 hour rest (during which my sides baked), and a final blast at 500 just long enough to brown the exterior. I learned this method from Kenji over on Serious Eats and from folks on this board as well.
My question is will this method work for whole beef tenderloin? Has anyone tried it?
Thanks in advance!