Serving Beef Tenderloin for a crowd is a great idea. And Tommie is Los Angeles is doing just that - preparing a beef tenderloin for forty guests. Purchase 10-12 pounds of tenderloin, which will probably be 2 whole fillets and maybe another 1/2 fillet. This amount will be sufficient for your crowd when served as a main course (around 4 ounces per person). Roasting whole and then slicing will be the best and easiest method, giving you control over timing and is the best method to prevent overcooking and drying out. Roast at 450 degrees until the thickest parts reach 130 degrees for rare to medium-rare when measured with a meat thermometer (around 6 minutes per pound). Assuming you’ll be roasting the beef tenderloins in the same oven, they should be finished within 40 minutes - leave 2 -3 inches of space between the fillets.

I’d love to discuss preparing the roast in more detail with you to develop a marinade, sauce, or roast accompaniment that will compliment your party’s culinary theme, reflect the time of day of your event, and work with the service style (buffet versus sit-down). For example, Cajun seasoned tenderloin serviced with Vidalia onions and button mushrooms would be a great presentation for spring. This dish would work well for either a buffet or lap-sit reception. You might consider serving two side dishes such as: new potato, green bean and Roma tomato salad, grilled corn with tarragon butter, dried fruit couscous salad, or mustard greens with country ham. But hey - that’s just what I like. When you call ChefsLine, you’ll discuss your favorite ingredients and how much time you have to cook with a professional chef so your menu, and party, truly reflects your style.

~ Chef Cary Wolfson