[woodsyi]

I volunteered to cook dinner for a night at my church when we host clients for a hypothermia shelter.  Participating churches take 1 week turns during winter and our turn starts on the 23rd and I will be cooking on the 29th, the last night.  We have 2 frozen whole tenderloin cuts still in plastic.  I hate to chop it up for steaks when I can make a Chateaubriand course but there may be clients who like their meat well done.  Now, I plan to prepare a couple of pounds of braised short ribs on the side for those with dental issues.  Will this cover the folks who want well done meat?  What if they still want a steak?  Use the tips for small "medallions" of beef?

What would you do? What would be your side dishes? We will be cooking for about 30.

[Bigfish]

Woodysi:

I would plan to serve 8 to 10 ozs. of Tenderloin per person.  I think you are right on planning to serve it as individual filets.

I would serve a potato (either mashed or a serve a baked potato per person).

A salad would be nice but you will then have to deal with having different dressings.  You might be better off serving some sauted green beans.

I would serve dinner rolls

For dessert I recommend a slice of pie! 

Good Luck and have fun!

Ken