Beef tenderloin - served cold or at room temperature
- potterstreet Jul 23, 2010 04:52 AM
am cooking for 8 of us tomorrow and do not want to have the oven going when folks arrive as it will be 100 degrees here in the northeast. i have a beautiful beef tenderloin which i am thinking of roasting today with some sort of pepper/salt crust. i plan to refrigerate it until tomorrow, bring it up to room temperature and serve it on a bed of watercress with some kind of chilled sauce. any ideas? is it okay to roast today and serve tomorrow. i won't slice till serving time.
i am also serving oven roasted local vegetables at room temperature (done early tomorrow) and a caesar salad. my starter is going to be some sort of cold shrimp - might do ina garten's roasted shrimp today and chill that as well. dessert is being brought by a pal. the usual variety of beer, wine and cocktails will be on offer.
room temp -- not cold -- tenderloin will taste better.
offer a couple of chilled sauces -- like a creamy horseradish sauce http://americanfood.about.com/od/sauc...
maybe a creamy mustard sauce
maybe a bearnaise-like sauce (tarragon, vinegar flavors -- but as a cold emulsified sauce), or one with some piquancy from pickles.
ooh, look at this: a tarragon mustard aioli! this would be my pick on a buffet! http://americanfood.about.com/od/sauc...
also, i love me some chimichurri. i could DRINK chimichurri! http://www.chow.com/recipes/28393-arg...
three sauces, i've concluded:
tarragon mustard aioli
--- the latter two can be used quite succesfully with your veggies, too.
Room temp and Alkapal's sauces sound great
Another good sauce with beef is roasted red pepper. I just made some last weekend to have with cold beef. I drained and rinsed a small jar of roasted red pepper (I was in too much of a time crunch to roast my own). Pureed in food processor with some sour cream and mayo to taste. Added fresh herbs from my garden, s&p and a little honey because jarred peppers sometimes have a little bitterness to them.
Definitely OK to roast today and slice and serve tomorrow. I recommend searing to get a nice brown crust before roasting and use a meat thermometer to make sure you don't roast it too long -- remember it will continue cooking after you take it out although you can minimize that a bit by moving it out of the hot roasting pan right away using tongs. Love alkapal's sauce suggestions. Sounds like a lovely meal!