Hello everyone, new guy to the forum here but long time lurker
I'm a Chef in SoCal and I'm doing a new menu and want to add a butter poached Filet Mignon. Now I've done this in personal settings for a few people at a time but was wondering how you guys would prep this for a mid to high volume setting where I could get orders for anywhere from 1 to 20 at a time? Would you pre-poach the steaks to a certain temp ahead of service and then re-heat to order? If so how would you reheat? Steam? Roast? or just re-poach?
Would you just poach steaks to order? Seems like that could get complicated pretty fast if you got more than a few orders at a time.
Sorry if this seems like a stupid question but I've never done these on a menu before where I could potentially have quite a few working at the same time and speed and efficiency would be of the essence!