Beef Tenderloin Room Temperature
I am considering making a beef tenderloin (herb and garlic crusted) for a group of about 18. I plan to prepare it early in the day and serving it room temperature as part of the buffet. Thinking about refrigerating it and then pulling it out about 1 1/2 hours before serving. Will this work? Should I slice it before refrigerating or just befor serving? My goal is to do as much ahead as possible but I don't want to ruin the meat. Any Thoughts?
We have this often for parties, and it is a huge hit. We serve the beef at room temperature, sliced thin. We always use an electric knife for the thin slices; plus it makes the slicing easier and faster. Serve it with a mustard horseradish sauce or a sour cream/mayo horseradish sauce. I found a great recipe from Emeril off of the foodtv.com site that we're used many times. We also serve small rolls so that guests can make their own sandwich.
As far as the timing, I've done it in the morning and in the afternnoon, well before the party. I slice it at room temperature. If you cook it until med rare, it won't dry out in the frig if you do decide to slice it well ahead of time.