Beef Tenderloin

I've always tried to buy my meat the same day I'm going to cook it...but I'm doing a pretty big buffet on Christmas Eve which will include roasted beef tenderloin. I was just going to rub spices on it and sear/roast..or should I put a marinade on it the day before I plan to serve? Is it just as good if I buy it the day before I serve? What is the best way to cook it (how long, etc.)...I'm having several items on the buffet and want to just serve the roasted tenderloin sliced with petite onion rolls, some horseradish sauce and mustards.

Thanks....

Deb (nervous with big dinner coming up)

[mudbug]

A day or two ahead should be fine.

You might consider the following recipes:

Herb and Spice Roasted Beef Tenderloin with Red Wine-Shallot Sauce
http://www.epicurious.com/run/recipe/view?id=2998


Beef Tenderloin with Roasted Shallots, Bacon, and Port
http://www.epicurious.com/run/recipe/view?id=4542


For more recipes see:

http://www.epicurious.com/s97is.vts?action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recip e-results.hts&queryType=and&keyword=beef+tenderloin& su bmit.x =13&submit.y=7


[This message has been edited by cchiu (edited 12-07-2000).]

I had actually bought the makings for the epi.com sauce with the port, shallots and bacon this morning. What timing. Just wanted to try that particular sauce with some beef I was cooking tonight.

I guess I could just follow those recipes up until the sauce...since I want to serve the beef plain sliced with horseradish sauce and mustards...with rolls in a buffet that they don't have to cut with a knife..make little sandwiches...had this at an event and it was quite nice.

[Mezzaluna]

I love to serve beef tenderloin for hot and cold buffets. I marinate in olive oil and a little balsamic vinegar, lots of whole and crushed rosemary, crushed garlic cloves, pepper and a little thyme. If I'm going to marinate more than 5-6 hours, I add less vinegar than if I were marinating only an hour or so- to avoid the acid 'cooking' the meat and turning it mushy. Always gets rave reviews! I find it's hard to ruin this cut of beef, as it's good rare or cooked almost done.

Thanks Mezzaluna...exactly what I was looking for...and I wanted to make it earlier..so I don't have to do so many things towards the end.

[Live_to_cook]

Sounds great SeattleDeb... what time are you expecting us?

yeah, Seattle Deb. I live in Kirkland and can be there for dinner. Just tell me when and where. I'll be there. LOL

<waving to my NW neighbor> plan on arriving at 7pm...I'll need to buy two more holiday china pieces now!