She is doing a smaller job next week and has recruited me to work the kitchen. The client is providing the food, which will consist of salmon and beef tenderloin. The potential difficulty is that the client has request temperatures for the tenderloin from the guests. I've cooked my fair share of tenderloins, but the vast majority of them have been for appetizer sized sandwiches, where temperature is not a big concern; we typically cook to medium rare have some sandwiches with the medium or well done meat from the ends.
In this case, I expect a larger number of medium and well done portions than I would normally receive. I can finish off the well done portions in a pan of beef broth, but I don't think that I can do that with the medium portions and still have them look nice. Do you think it is possible to cut the tenderloin before cooking, so i have a section with all of the medium-rare portions, one with all of the medium portions and one with all of the well done portions, butt them all together and just pull the section as the meat hits the right temperature?
Any advice would be greatly appreciated.