I can't help you with your question, but I've always wanted to make that recipe of hers! Beef tenderloin is out of my price range though.

Let me know how you like it Nicole!

Nicole, I would definitely wait to slice it the day you are serving it. I wouldn't slice it a day in advance. The roast will continue to "cook" and the temperature raise slightly. But after a 20 minute rest the temperature shouldn't rise too much. After the rest, wrap it and refrigerate.

I would take it out of the oven when the internal temperature was no more than 115ðF. But we prefer our meat on the rare side. Anything over medium rare is overcooked for us.

Nicole, may I ask why you would want to cook this expensive cut of beef the day before and not serve it just after it is cooked?

dcarch

Nicole, I forgot to mention - a number of years ago, a friend of mine was catering her brother-in-law's wedding. It was a summer wedding and she was also serving beef tenderloin at room temperature as part of the buffet.

I grilled three whole beef tenderloins for her, the day before and she sliced it just before serving. The beef tenderloin was a big hit. You can't go wrong with beef tenderloin served hot or cold.

Enjoy!

Ann

Temps can be altered 50-degrees one way or another and the timing will be affected surprisingly little. The best way to cook any roast is by using a thermometer. We cook a lot of beef, both tenderloin and prime rib, and it's just a lot easier with a thermometer.

Slow-roasting makes for a more tender roast, but with tenderloin it's not as necessary. Just season it well (let it sit at least 1 hr after salting) and since you'll be reheating it (I assume?) undercook it a bit. The 115-degrees mentioned works fine assuming your thermometer is accurate (I mention this because mine's a little off, so I automatically correct for it).

I recommend checking out Alton Brown's video, linked. Starting at around 2/3 of the way through he demonstrates a chateaubriand which he recommends serving at room temp. And he gives his reasons for a quick sear, cool off, then roast in a low oven. This method has worked well for me.

Here is a link that might be useful: alton brown

Not quite an answer to your question, but experience with tenderloin YEARS ago. Dad was a BIG beef fan... liked it pink, bordering on rare. Back in the day, the only cooking shows were on PBS... Julia, Jeff Smith, Graham Kerr. One one of those, he saw Beef Wellington and decided THAT would be Sunday dinner. I was maybe 18-19 and totally comfortable in kitchen. Found a recipe... BIG $$ hunka beef, wrapped in pastry... how could that be that hard?? Was patting myself on the back before it went into oven and POUNDING myself on back when it came out. It looked GORGEOUS!! Like something ut of a fancy cookbook. Well... crust could NOT be cut!?! Brother (maybe 15 yo) literally rolling on diningroom floor! Grandfather saying "it's fine". We had to just about CHISEL crust off. Luckily, meat was PERFECT inside... totally pink throughout.

Thanks everyone for your feedback. klseiverd, I enjoyed your story! I can just picture your brother laughing in the next room, probably because I would have been doing the same thing at 15!

I am making this for next Sunday. It is my daughter's and my BIL's b-day. My SIL and I wanted to make a nice dinner for them, but it is also Mother's Day and we don't want to do a lot of work on a day when we should be waited on! Sooo, we came up with a do-ahead menu and I got assigned the tenderloin.

I do not plan on reheating before serving, but will just bring it to room temp.

I was glad to hear Ann had such success with the tenderloins for the friend's wedding. I will do the same, cooking to med-rare and not slicing until the next day.

Thanks again! Nicole

Nicole - what are you going to serve with the sliced tenderloin? Are you making some kind of sauce?? Also, could you share the rest of the menu with us? I would love a do-ahead, elegant menu for entertaining.

seagrass

A nice thing to do is, when cooking is finished and it's still hot, roll it in some reduced balsamic vinegar as it rests. it makes a lovely glaze and has a delicate flavour.

Nicole, I have done the same and it was a huge hit. I served mine with a creamy horseradish sauce on the side.

Islay, love the idea of rolling in balsamic while hot.

Also do the room temperature rare beef tenderloin.... it's part of the Christmas day buffet.
We have also taken a cooked beef tenderloin to a tailgate picnic. Served it with a sauce made from finely chopped onions sauteed in a little butter and then simmered in a mixture of half teriyaki sauce and catsup until reduced to nearly half.

seagrass, it isn't a fancy menu, but it is an easy one...

Roasted shrimp cocktail (day before)
Tapenade & baguette (three days before)

Beef tenderloin with carmelized onions and horseradish sauce (day before)
Roasted vegetables (day before)
Rice Pilaf (so easy!) (before dinner)
Salad (day before)

Birthday cake from the bakery

And that's it!

Nicole

Nicole,
Your menu sounds delicious and elegant. All the prep ahead of time will give you a lovely day! I need to learn how to do more of that now that my energy levels and physical stamina are impaired. Just the thought of a dinner party makes me tired!

seagrass

Just wanted to update everyone on the tenderloin - it came out perfectly! I made it according to an Ina Garten recipe - 25 minutes at 500* for med rare. Delicious and couldn't have been easier.

I took it out of the oven and covered tightly with foil, then let sit for 20 minutes (as the recipe states). Then I uncovered it, let it cool, and then wrapped it whole and put it in the fridge. The next day when I sliced and plated it, it was perfect and didn't appear to have cooked more while resting.

Nicole

Buh by....gonna go buy me some beef tenderloin!

Got about 8.5 pounds of tenderloin. Butcher trimmed out and packaged one 3 pound Chateaubriand....I'll cut and portion the rest.
Wondering if the 25 minutes at 500 works for what weight?...will it go for a 2 pound hunk? Or should I just cut it all into steaks?
I'm procrastinating....best I put on an apron, sharpen a knife, get out the wrapping and the scale and proceed....
Linda C