Hi All, I found in my deep freeze a ~ 4 pound beef tenderloin roast dated about 3.5 years ago. It looks to have a bit of freezerburn (not deep) on one tip and I plan to trim that off. It is currently thawing in the fridge.
First question: anyone know of a reason I can't cook/eat this thing after so long in the deep freeze? Appreciate any advice or watchouts. My impression is if it smells okay after thawing, I'm good to go other than wanting to trim off the defect mentioned above.
I've just *finally* gotten an electric pressure cooker ("PC" hereafter) a bit over a week ago and have done several bone broths, a pork roast, an oxtail stew and some beef shortribs in it, and am just gobsmacked how great these items (which normally require hours+++ of low temp cooking/braising to get done) turn out in shorter time. Also my wife is very happy not to have to smell bone broth cooking for 2 days, which is how I normally do it on the stove.
So - any good use of a PC for a 4 pound beef tenderloin roast? Will I simply wreck it (overcooked) by doing it in the PC?
My usual for beef tenderloin roast is salt/pepper coat, sear all sides on grill, then set off to side of the grill with low/indirect heat with a bit of pear/hickory smoke for an hour or so until it hits 118. I like this just fine, but was wondering what I could do for a beef tenderloin with this fancy new appliance.
Weird and strange thoughts like, I know pastrami is generally a brisket cut, but could I make a pastrami-spiced tenderloin?
Or whatever. Appreciate all thoughts and criticisms!
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