Cookaholics Bulletin Board

I'm catering a dinner party on July 6th, and the hosts are die-hard beef eaters. I'm providing a couple of different menu options (at different price points). It's going to be a buffet, and it's a baptismal celebration dinner. On the cheaper end I'm suggesting grilled flat iron steak with chimichurri. There is also a chicken option, etc.

I know they really like beef tenderloin, so would like to offer that option for the higher price-point option. I'm not a tenderloin fan (I think it's mostly a vehicle for sauce), and haven't really come up with something that doesn't sound too heavy for the season.

Thoughts?

Amy

Hi Amy, I personally don't think tenderloin is too heavy even for summer. I'm assuming this is an indoor celebration, right? Other than that all I can think of is a roast beef/carvery type buffet. Beef/steak/roasts to me aren't buffet food in general although I love beef. For this weekend at my son's confirmation buffet we are having veal parm and breaded chicken in a lemon sauce. (and 2 pastas and veg)

Is it indoor / outdoor or combination? (I agree about tenderloin...)

It will be indoors.

Amy

I have nothing to offer other than beef wellington, just for the high end factor and I think it will hold well. That's always my fear with buffets and maybe why I can't wrap my head around the tenderloin. Not quite sure how hot it gets in Telluride...assuming it's hotter than here. Then again, lately everywhere but Minnesota is hotter than here.
Whatever you make I know it will be fantastic. Wish you could cater here for me.

Tenderloin may only be a vehicle for sauce, but when served warm, room temp or even chilled with a selection of mayonnaise based sauces, emulsified egg yolk sauces, and a ripping hot horseradish sauce it can please nearly anybody.

Jean, funny you should mention Beef Wellington...before you even posted that, I decided on proposing individual Duck Wellington. I've sent off menu proposals, so maybe I can get them off beef tenderloin.

Jim, I agree...tenderloin is versatile that way.

I'll have to wait and see about where they're wanting to splurge.

Amy

I'm with Jim on serving tenderloin at room temp....that being the case, you could enhance its flavor with a dry rub and smoke the day before. Then slice day of service and provide a nice bernaise and a few other sauces. Definitely not my favorite for flavor, but enhanced
With sauces, it can be an elegant part of a celebratory buffet.

Amy, the Marinated Flank Steak recipe from 2006 BA cookbook, is fantastic and does well at room temp. I serve mine with a mustard dill sauce instead of the original Horseradish one from the recipe (I was out of horseradish, so I created the Mustard dill one and we liked it so well, I've stuck with it.) I know you can put your own spin on it, but it is really, really good. Let me know if you'd like the recipe.

I do Cambodian style skewers n occasion. Cheaper cuts of lean meat can be used. I use top round. Slice thn marinate in soy, lemon grss, lime leaver, gsrlic, and other spices. 5 spice works well.

The skewers take time to prep, but the cooking goes quickly. Indoors you would need to use an electric grill.

Bottled sauces work, but you can also make your own.