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Need some beef tenderloin advice

post #1 of 6
Thread Starter 
My wife owns a catering company, for which I work part time; primarily during the holidays and for larger jobs. I have a long food service history, but now make my primary living elsewhere.

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.

Michael
post #2 of 6

How many guests are there going to be? What is a portion size?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 6

Yes, you can use a cambro.  Cook to medium rare, rest, place in cambro.  It should be medium rare for a couple hours.

post #4 of 6

Could treat it like prime rib, and roast each portion to temp between pieces of lettuce. I've also seen people use slices of russet potato, and for a tenderloin these should be a good size.

post #5 of 6
Thread Starter 
I like the lettuce idea. I've never used it, but I have heard people mention i before. We're trying to get th details on the party, but right now, I all I know is that there are fewer than 20 people.

Thanks again for the advice.
post #6 of 6
Thread Starter 
Thanks everyone for the good advice. The job turned out well, but it was a little stressful. The guests were more than an hour late, and the hosts insisted that we remove the tenderloin from the oven TWICE during cooking. I finished the individual servings wrapped in lettuce and everything turned out perfectly and we definitely tuned them into long term clients.

And the bonus for me was that all of the guests were high end technology people (which is my primary field), so I had a chance to step out of the kitchen and talk business with some interesting people.

Again, thanks for the advice.

Michael
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