90 guests....
Cook off rare at home, whole.....heat and slice at the event.....no chafers. If you don't have staff to help (really consider hiring at least 2-3) then serve cold rare/med-rare tenderloin.....it can be done ahead of time, you don't have to worry about getting to the right doneness/temp for 90 guests. Way easier if you don't have the right equipment &/or staff. |