[MDark]

Hello,


I posted this earlier on Food & Cooking Questions and Discussion but then I realized I would probably get the better advice from here



My grandfather has requested for his 90th birthday I make his favorite, fillet mignon with a port wine sauce and I was wondering if you guys had any tips. All the food will be held in chafing dishes and the party of 90 is being held at a private residence. Due size of the kitchen and the location being 20min away. I was wondering If I would be better off cooking the tenderloin whole and then cut it into medallions.

I had originally planned on fabricating the meat into 6oz fillets.. searing them on my grill and then finishing them off at the residence's oven but i was curious if i was better off cooking the whole tenderloin. I've actually never cook a whole beef tenderloin before and was curious what seasoning you guys suggest especially to go along with a port wine sauce. Also in terms of fabricating the meat, should i do anything differently like for example keeping the chain on.

I would normally wing it and go off my experiences but i want to make this as special as possible for my old man. So any tips would be greatly appreciated.

Thanks