If the facility is too samall for roast beef, give me some info on what oven and cooking/space are available, so I can help. For example, Beef Wellington or sliced roasted tenderloin, perhaps with a mushroom gravy or Southwestern fajita/salsa trimmings, is a premium plated beef dish, and takes less than half as much roasting space, but would this work for you?

Another possibility is a veal dish or deluxe ethnic such as osso bucco, beef en daube, bracciole, or {mental block} what is that slow cooked Germen dish with the gingersnaps in the sauce...

I don't recommend steaks in this mode because they are very difficult to prepare and hold at the various levels of doneness people prefer. The roasts really are where large dinners can shine.

You might be better off with a mixed seafood/chicken paella, shrimp dish, etc?