Can someone convert this recipe for 100 people it has a yield of 8 servings?
You’re going to have to do some finagling with the cooking times to make things come out right. If your kitchen is large enough and you have enough help, you could just make the recipe 13 times. I suspect that you would prefer “mess hall” sizes so: 14 lbs beef tenderloin (one for the pot) kosher salt fresh cracked pepper olive oil (use extra virgin ) BUTTER SAUCE 7 cups unsalted butter 7 cups Gorgonzola (use the real stuff it has a more delicate flavor than Bleu cheese and won’t distract taste from the meat. 39 tbs fresh thyme 28 tbs fresh rosemary 28 tbs fresh Italian parsley 14 tsp red chili flakes (you may want to use only 10) 28 cloves garlic (if you want to use prepared, minced garlic, one clove equals one teaspoon) 52 tbs pine nuts 4 teaspoons is one tablespoon and 16 tablespoons give one cup.
