Tomorrow I am making beef tenderloin sandwiches. I want to prepare them an hour ahead, but want to serve warm. I have slider buns to use. Can I just put them together, cover the whole thing with foil and put on low in the oven without the bread and meat drying out? Is there a better way? This is for a large group. I don’t want to just put the meat out because it’s easier to just pick up a sandwich, lots of finger foods at the party.
The bread will get soggy. I would suggest younlet the folks assemble their own sandwiches. Keep the meat warm…and put out rolls when you serve.
Really…we went to an open house where pulled pork was served this way…and it wasn’t a big deal.
I agree, do not preassemble. Rolls will get soggy. Rolls may dry out, Slightly undercook the meat, put in the oven, wrapped in foil, then let the guests assemble when they arrive.
Unless you have a fancy warming drawer, I would not preassemble sandwiches. Even with that, there is always the risk of buns sponging all liquid out of meat. Good advice above about the guests assembling their own sandwiches.
Either assemble them yourself on the spot or let the guests do it. Don’t put them together beforehand.
You know…there are very few threads on this forum where all responding agree…this could be one of those!
I’d honestly suggest serving beef tenderloin for sandwiches at room temperature. It’s a fairly fragile meat. With little fat, it easily dries out or overcooks, neither of which is good for this cut. Tenderloin is all about the tender and is chosen for that quality over more flavorful cuts. It is best served rare or medium rare. Keeping it warm are reheating isn’t conducive to the cut. Serve warm immediately after cooking and resting, otherwise just go for room temperature.
Hmmm, good suggestions. It’s just last year we did that with lots of cheeses and not one person preassembled. It’s too much hassle walking around the island full of food…seriously it’s full. I will take your suggestion and preassemble right before.
When I go to these types of buffets…I take my food…and if I am going to make a sandwich…it’s done when I’m seated where I am going to eat…not in the line.
Even when I’m serving cold cuts…I try not to preassemble. I just don’t like soggy bread.
Plus…some of your guests might just want the meat…or the roll…and not a sandwich at all.
Agree that when I’ve been at gatherings where there are supplies for make your own sandwich, often I and others prefer to make a salad with cold cuts or cheese instead of a sandwich or just have the options we prefer available.
Have never like pre-assembled sandwiches—they tend to be soggy and the bread gets pretty nasty.
Ok, here is what I did. I cut the meat and wrapped it in foil. I placed it back in the oven. The oven was off, but still warm. It was in there for an hour. When I decided to put it on the table, I just transferred all the meat to my huge platter, and at the island, preassembled about 15 sandwiches. I had 8 lbs of meat, somauite a lot. The meat was moist and those preassembled sandwiches went fast, but so did the meat. I put out a few extra buns. I’m so glad I didn’t preassemble and put back in the oven. Thanks again for all the tips!
I have made a great filet thing that appeared in the Best of Gourmet 1991 edition:
Filet of Beef on Garlic Croutons with Roasted Onion, Caper, and Tarragon Sauce
Miraculously, I found the recipe on line. I highly recommend it:
Note that all three components can be prepared a couple of days ahead. The croutons can just be kept in a plastic bag or airtight container.
We put the rolls in the warming drawer, the tenderloin was seared and roasted, then rested while some of the rolls were cut. Into a basket they went, the meat thinly sliced and served alongside Pioneer Woman’s jus and onions (fantastic, by the way). Folks could have a sandwich or not and it was all hot at the same time.