Recently, I roasted a whole beef tenderloin and served it with some mushrooms and onions to a group of friends. It was excellent. We sliced it up and served it all immideatley and everything was dandy. My question is, how can I serve just a slice of a whole roasted tenderloin during service without the juices all flowing out and or overcooking it... Is there a way to keep the internal temp right without ruinging the rest of the roast? I know to let the roast set for 15 minutes before slicing it to keep the juices in, I'm just afraid of letting the roast sit too long, the juices might leak out over time? I dunno... help!