What temp for Beef Tenderloin??

Unknown · November 2005

I have also been put in charge of cooking a beef tenderloin for a Christmas Party. I have cooked them in the past with excellent results but they threw a curve ball at me this year. It will be placed in a chafing dish I assume at least 30 minutes before the party. I have never used a chafing dish so I don't know how much it is going to cook once off the egg. So at what temp should I pull it off the egg so it will be medium rare once the feeding frenzy begins. [p]As always thanks for the info. [p]Casey

Bobby-Q · November 2005

Casey ,
That is a loaded question and probably explains why no replies yet.[p]There are too many variables to do sliced tenderloin in a chaffing dish without floating it in a sauce. The temperature could range anywhere from medium rare to super well done depending onhow hot the chaffing dish was and how long before it was served. I'd reccomend a good sauce to douse the meat in and cook it to medium rare before putting it on the burners.

stike · November 2005

Bobby-Q,
a pre-prepared tenderloin should be served at room temp....[p]cook it, put it in the fridge, slice it at the venue, and allow to come up to room temp.[p]
slicing it and putting it into a chafing dish will cook it further, and there is absolutely nothing odd/weird/unsafe/bad form about tenderloin at room temp.[p]

Essex County · November 2005

stike,[p]I'm with you on this one. I cook whole tenderloin a couple of times a year and will usually cook to rare (120-125) then serve it off the grill or out of the fridge at room temp with a bernaise sauce on the side. I think tenderloin has more flavor when cool than warm.[p]Paul

Unknown · November 2005

Essex County,[p]Thanks for the help. I will let the wife know that we are not using a chafing dish.[p]Casey

What temp for Beef Tenderloin??

Comments

Categories