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Beef Tendy tonight

Chubbs
Chubbs Posts: 6,929
edited December 2013 in EggHead Forum

Having 24 adults over tonight. Going to throw on an 8.5 lb beef tenderloin. Think it is possible for me to remove the chain, slice and save a few filets, and only serve the "chateaubriand"? It is a cocktail party and plenty of other food. I am sure the tenderloin will be a hit, but hoping I dont have to serve the whole thing tonight.

Also serving stuffed shrooms, and then there are plenty of homeade dips as well. Thoughts?

 

Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Make a lot of Parisienne potatoes and Hollandaise or Bernaise sauce. The sauces are rich and folks won't eat as much. Slice the beef thin.

    Steve 

    Caledon, ON

     

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  • Chubbs
    Chubbs Posts: 6,929
    Little Steven said:
    Make a lot of Parisienne potatoes and Hollandaise or Bernaise sauce. The sauces are rich and folks won't eat as much. Slice the beef thin.
    Yeah that was my thoughts exactly. Think I can get away with just the chateau or need to serve the whole cut?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • billyray
    billyray Posts: 1,277
    A gorgonzola cream sauce would be a hit with this. We just sautee some onions in butter with salt and pepper, then add some heavy cream until it bubbles and then add the cheese a stir until it melts. as the sauce cools it becomes thicker and people love it for dipping bread in.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Little Steven
    Little Steven Posts: 28,817
    Tough call buddy! I would think a third of a pound per person would be about right if you dress it up. Is it dinner or hors d'oeuvre?

    Steve 

    Caledon, ON

     

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  • jhl192
    jhl192 Posts: 1,006
    My guess it will be one of the POPULAR dishes.  I think you will need to serve it all but wait until the people you like get there before you do or they will have to lick the dish! HMMMM... Filet Mignon or bean dip?   
    XL BGE; Medium BGE; L BGE 
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  • Chubbs
    Chubbs Posts: 6,929
    hors d'oeuvres, so that is why I am hoping to get away without using the whole thing.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Maybe some rolls and some horseradish sauce for some tendy sliders? 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Little Steven
    Little Steven Posts: 28,817
    You should be fine then. Maybe slice some baguette and brush with olive oil and grill, rub with garlic, put some bernaise on the toast, thin sliced red onion and beef slice on top. Little more bernaise on top for good measure. You could do the bread in advance and serve cold with the hot beef on to with warm sauce

    Steve 

    Caledon, ON

     

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  • Griffin
    Griffin Posts: 8,200
    My only thoughts are what time and the address?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Chubbs
    Chubbs Posts: 6,929
    Definitely doing rolls and horsey sauce. Griff, you are more than welcome to come to SC. Hell, I will even make a batch of tots for you
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • chasw14
    chasw14 Posts: 31

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  • chasw14
    chasw14 Posts: 31
    Small plates

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  • billyray
    billyray Posts: 1,277
    Chubbs said:
    Definitely doing rolls and horsey sauce. Griff, you are more than welcome to come to SC. Hell, I will even make a batch of tots for you
    Here's a great mild mustard horse radish sauce.


    1 1/2 cups good mayonnaise
    3 tablespoons Dijon mustard
    1 1/2 tablespoons whole-grain mustard
    1 tablespoon prepared horseradish
    1/3 cup sour cream
    1/4 teaspoon kosher salt
    Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.


    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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