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Jul 17, 2008 01:19 PM

Cold Beef Tenderloin - help!

I love the idea of sliced cold (or room temp) beef tenderloin for a picnic. But my beef tenderloin, which is wonderful, is not very good served that way. I slather the outside with so much butter, it tends to congeal when not hot and it, well, a little gross.

How do people prepare meat to be sliced and served for a picnic?


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  1. maybe you can try olive oil instead of butter since it's liquid at room temperature vs solid like butter

    1. I usually marinade the roast, season it and then grill it. Let it cool , I put it in the refrigerator for several hours and slice it for serving.

      1. Yes, I agree with olive oil instead of butter. Although the recipe for this tenderloin is to be served warm, this is my go-to recipe for room temp sliced tenderloin:

        Herb and Garlic-Crusted Beef Tenderloin

        2 Replies
        1. re: Rubee

          Thanks everyone, so far, much appreciated. Rubee, when you do this recipe, do you do it the day of so it does not go in the fridge? Or have you cooled it in the fridge then taken it out to come back to room temp?

          1. re: Tom P

            Yes, I have done that - made it the night before, and then let it come to room temp. I like to serve it with sliced baguettes and two sauces - usually a horseradish aioli or cream, and because I often make it around the holidays, a cranberry/cracked black pepper chutney.

            Now I'm hungry ; )