Today is Friday and I bought a tenderloin from Sprouts for Tuesday's Christmas dinner. The butcher offered to trim it and I happily let her! However, now that I am home, I have a few questions about my purchase:
1. This is a fresh roast, can I leave it in the fridge until Tuesday or should I freeze it now and then thaw it in time for Christmas dinner?
2. She left the silver connective tissue attached the roast, do I need to remove it? She has trimmed the fat and bound the roast already, so not sure if I need to untie the roast and then remove connective tissue and then retie it.
Thank you so much!
This is my first beef tenderloin and I know everyone says, "oh, they are so easy", but I would appreciate any tips you might have for me! I plan to use this recipe: https://www.chowhound.com/recipes/roa...