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Roasting Beef Tenderloin ahead and reheating

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I am serving Turkey and Beef Tenderloin for a Chanukah dinner. With all the sides dishes I'm going to run short on oven space (and probably time as well!) I'm wondering whether I can roast the tenderloin ahead (day before) refrigerate overnight then just slightly reheat it. Will it work? Should I let it come almost to room temp, wrap in foil to reheat. About how long at what temp, to avoid cooking too much?

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  1. Yes, could could certainly do exactly as you have described, but the time you spend reheating it would take just as long, if not longer than roasting it from scratch, so I do not see where the savings are in time. and oven space issues. Warming or re-heating, you are essentially cooking it twice in the amount of time required to cook it only once. Have you considered using an outdoor gas grill?

    If you must follow through by reheating....remove the whole tenderloin 1-2 hours before placing in the oven. Place in a preheated 200-225* oven for 20-40 minutes to bring slightly under your precooked temperature. Then finish with a 5 minute high heat blast or browning under the broiler. You do not have to allow any extra time for the meat to rest.

    Questions though....how long do you anticipate it will take you to roast your turkey: If it is less than four hours, I would suggest you roast your tenderloin just before on the same day and hold it for only a short time in the refrigerator after it has cooled for an hour. Then pull it out an hour before and you could cut your rewarming process to the 20 minutes and high heat blast finish.

    I would add...that slices of whole tenderloin do not need to be served hot.. Back in my days at the country club, we often served tenderloin at room temperature, displayed on a platter and served with tuna aioli....similar to Veal Tonnato.

    2 Replies
    1. re: fourunder

      My turkey will take about 2 1/2-3 hours. I actually maybe could use the outdoor grill, but I was thinking that after browning and then putting on indirect heat, I might not have quite as reliable a outcome because it's so cold outside. But maybe that isn't really an issue.
      So if I use the oven you are saying it would only be in the fridge for about 1/2 hour or at the most an hour...do you think there is a food safety issue here?

      1. re: donali

        I'm not so anal about food safety issues and do not throw food out that has been sitting out for over two hours....especially this time of year, where the temperature is much cooler. I have two kitchens in my home, one on the second level and another in the basement. It rarely gets warm enough in the basement kitchen to have worries about holding food while cooking for large holiday gatherings. I would even put things in the garage or outside for storage when the refrigerators are full.....people do not realize those two options are often colder than the refrigerator at times.
        ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
        So if I use the oven you are saying it would only be in the fridge for about 1/2 hour or at the most an hour...Correct, or Yes
        ~~~~~~~
        do you think there is a food safety issue here? ...Not in my house.

        Since you are considering using the grill outdoors, I believe it solves your timing issues for the oven......you easily regain 45 minutes oven time to finish your sides and any other preparations you have planned. If you feel more comfortable placing the meat into refrigeration for the 30-60 minutes, do so.....take it out to warm closer to room temper and give it a high heat blast. Personally, I would just cool it down (uncovered) and give it a high heat blast to warm up if using a three hour window....skipping the refrigerator.

    2. You could serve it cold with the matzah the grocery stores have on sale this week. :-))

      Seriously serve it room temp if you are making ahead or cook day of as fourunder suggested.

      1. Slightly undercook it.

        After taking it out from fridge, let it come to room temp.

        Then put it in a plastic bag and run it under warm water to reheat.

        1 Reply
        1. re: ipsedixit

          Thanks so much for all the suggestions, still have a few days to ponder!

        2. I prefer to choose sides that are easy to cook ahead and reheat while the meat is resting before being sliced.

          2 Replies
          1. re: rasputina

            I'm with you on this Rasputina. Given the cost of the tenderloin and the crime of overcooking it, I'd rather be sure that the tenderloin were cooked just right and adjust the menu as to the sides served.

            1. re: masha

              Further to my comments above, see this article in the NYT on cooking a beef tenderloin. http://www.nytimes.com/2011/12/21/din...