Question: Having read [this question](https://cooking.stackexchange.com/questions/623/why-should-i-rest-meat-after-cooking) I am persuaded that resting meat is good for its flavour. But if the meat has a good temperature straight after it's been cooked, it seems as though it will be too cold after resting it for a few minutes.

How do you rest meat in such a way that it is not too cold for eating?

Answer: 
For me the secret to resting is all about core temperature. Let's take a beef fillet steak for an example. There is no way the meat can dry out under 55 C due to the structure of the fibers and you can also not overcook a steak when the core temperature does not rise above 50/55 C according to personal tastes.

For this reason I let steaks rest in an oven pre heated to 50 C myself. This reduces the loss of temperature from the product while ensuring that the steak will not overcook during the resting period. Simply turn them over after half of the resting time (I tend to rest mine for about 6 minutes) and enjoy!
When you are talking about a roast then I tent for at least 10 minutes and sometimes as long as 20 minutes, the meat is hot and juicy. But I have the same problem with cut meat such as a breast of duck. The answer seems to be to add a hot sauce over what is now room temperature meat. The larger the pieces you cut the warmer the meat will stay, cut it thin and it cools instantly. So I have started to create gravies, etc to bring the meat back to temp. If its beef tenderloin I have used hot butter, with some shallots. Gordon Ramsey has some excellent sauces on youtube.