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How long can I hold whole beef tenderloin in heated cambro?

jasonjax

jasonjax

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Hey folks,

I have a get together coming up, and I'd really like to get a whole tenderloin cooked well ahead of time.

I have a hot box that can hold at 120 degrees indefinitely. Wondering how long you guys think I can hold this without significant loss of quality.
 
Should be held no lower than 135 for food safety reasons. So you can hold for 4hrs before you potentially get ppl sick.
 
Why not cook it to 105 or so and then hold, then sear at the end?
I've been doing similar to that with smaller cuts, and its working great.
 
How are you liking that hot box? I've kept the link saved since you posted it initially, and have been really considering it lately.
 
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