Whybuy, is it too late to change your menu to hamburgers?
Yes?
OK then, here’s what i have done when i find i’m not in a position to tell my guests that i only know three ways to cook beef tenderloin; rare, medium-rare, or badly.
Then i end saying, - “And i don’t do badly.”
I wouldn’t fuss too much on that expensive piece of meat for the 3 medium-wells. Cook the whole piece as you normally would to medium-rare. Depending on its grade, aging, and degree of marbling, about 2 1/2 hours will do. Use your best judgement. Don’t go over 4 hours or you will start to have texture issues with beef tenderloin.
After your SV cook, season and sear, cut off the 3 portions you plan to cook badly and flop them around a hot skillet to get them just up to 145F - 150F internal. That will only take a couple of minutes. So basically what you are doing is serving them “end-cuts” of the roast.
You do have an instant-read thermometer don’t you?
Good.
At this point requisition a medium-rare diner to assist you with plating and service because you are going to have a very busy few minutes and during that time we don’t want you to be interrogated about your culinary technique by a medium-well. Inform your helper which guests will be served the medium wells. That way when serving the medium-rares they don’t have to hold an annoying table-side plate auction.
If you are serving a sauce for the meat, serve it beneath the medium-rare portions and serve it over the medium-wells. It helps.
Slice your medium-rare portions and serve on warmed plates with your designated sides. Then take the last three portions, set them on several thicknesses of paper towel, and lightly blot them. (You can blot them heavily to get well-done.) The idea is to remove some of the flavourful meat juices those guests find objectionable and give them that dry and mealy meat texture they so enjoy. The blotting removes most of the red color from the meat and drys it.
I suggest next time you host this group you consider serving pulled pork.
Happy cooking.