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Hi! I am cooking a dinner for 30 people. My menu is simple, however, I ill be serving in chafing dishes buffet style.
The menu consist of Beef Tenderloin with Bearnaise sauce, Steamed Asparagus, and Roasted Baby Potatoes. How do I keep the Tenderloin from drying in the chafing dish? What would be the best way to cook it? Also, I want to make sure the asparagus stays green, and does not overcook. There is nothing more unappealing than brown veggies. Also, what would you suggest with the potatoes? Your help with this would be most appreciated.
Thank you
I never pre-slice and chafer tenderloin- always carve to order- because of the issues of overcooking and drying out. So, no advice on that. I do them under the broiler, and serve rare to medium rare.

The asparagus, get all the same size stalks, cook crisp/tender, and do not cover the chafer tightly.

Don't see any problem with the potatoes. If you want something a little different

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