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Message
Finishing beef tenderloin an hour before serving??
Posted on 12/28/17 at 11:53 pm
Posted on 12/28/17 at 11:53 pm
I have been tasked with the job of cooking whole beef tenderloins for a New Year's Eve dinner somewhere else. I have done pretty well cooking them in the past but having them cooked and transporting to someone else's place and serving an hour after pulling them off might be a challenge. Any suggestions? And I do not think I want to cook at their house
7
Posted on 12/29/17 at 1:09 am to sidno
My Dad does this often. Pull just below the temp you want and wrap in foil. Put them in an ice chest. We’ve held them that way many times at medium rare for parties.
Posted on 12/29/17 at 6:10 am to Gris Gris
Yep.. wrap em up in foil real good then throw in an empty ice chest and cover with towels. They will hold for an hour for sure
Posted on 12/29/17 at 6:25 am to sidno
I would personally suggest getting a Sous Vide immersion circulator, or borrowing one for the job.
You can Sous Vide them in the car on the way to the party, get there, finish the Sous Vide application, then either finish on their grill or in a skillet.
Everyone will be amazed.
You can Sous Vide them in the car on the way to the party, get there, finish the Sous Vide application, then either finish on their grill or in a skillet.
Everyone will be amazed.
Posted on 12/29/17 at 7:13 am to sidno
Google Serious Eats reverse sear tenderloin recipe. You can undershoot the temps a lil and wrap/transport to slice ar the party.
Posted on 12/29/17 at 7:39 am to sidno
Let it rest then wrap it. If you wrap it up immediately it may continue to cook longer than you wish.
Posted on 12/29/17 at 7:48 am to sidno
Wrap and ice chest is the best answer but I can’t believe they are asking you to do that. Best case would to start a reverse sear at your place and finish it up over there.
Posted on 12/29/17 at 9:19 am to sidno
Reverse sear, finish at the location if you work out a way to sear it with them (grill, oven, pan seared)
If needed, portion into steaks before you pan sear, makes it easier to handle and comes out just as good.
If needed, portion into steaks before you pan sear, makes it easier to handle and comes out just as good.
Posted on 12/30/17 at 9:19 pm to sidno
Thanks for the advice! Think I will reverse sear and figure out my finish.
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