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.
Second question:
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!
I would cut off a smallish piece - say, maybe a two-bite medallion - season it with S&P, throw it in a hot skillet for just a few seconds per side, and taste test it. If it tastes ok, cook as you normally would. If it tastes like the two-year-old salmon stored next to it in the freezer, just toss it.
Remove the freezer burn, Sear the exterior and roast. Slice like a Chateau Briand.
No PC cooking, it'll get ruined.
Thanks both for your helpful inputs.
And yes, there was a 2 YO salmon slab in there. It didn't fare as well; the bag at some point got nicked and it had a lot of air space in it. The ox tail meat was also over 2 years old but in the original cryovac wrap and was fine.
I always promise myself to go through all the freezers once a year but seldom manage to get around to it.
Probably you've dealt with it by now, but for future reference: I'd say yes, remove the visible burn as treb suggests, but I agree with ricepad about a taste test on the remaining meat - even if it doesn't taste like salmon or whatever it may not taste great. Even so, combined with some strong flavors it can be edible.
Okay, so a few things going on here.
Tenderloin is inherently mild (bland) so it's usually used as a base for something else, like crab, asparagus, foie gras, or a hefty bearnaise or bordelaise sauce. With a potentially freezer burned piece of meat, those things may or may not be enough. The previous advice to grill or sear up a bit and taste it is spot on.
I would never use the PC/IP on tenderloin. I think it will ruin the texture.
If you are going to smoke these things, note that very little smoke flavor can penetrate cooked meat, so you may wish to sear afterwards instead of up front.
The thought of a tenderloin based pastrami just makes me cry. But sure, you could use those seasonings if you want. But I wouldn't give it much smoke and certainly wouldn't then steam for hours, as is done with real pastrami. They use brisket for a reason.
I'd do what the French allegedly invented, which is a quick sear in a pan and then an assertively flavored sauce, say a red-wine reduction with beef stock, over a base of onions and garlic.
Here are some ideas:
I've done a top round roast in my IP (using this recipe - https://www.everynookandcranny.net/in...) and it was quite flavorful, but even sliced very thin it was too tough for my tastes (a function of the cut). Your roast would be much more tender (I assume).
Given the lowered expectations of the roast's, um, age, I would probably give it a shot.
Good luck!
Thanks all for continued comments and advice. I did trim it up and pan seared a snackish amount as mentioned to taste test, and it was fine.
I ended up using the most of the rest of it to make a Thai red curry noodles/veggie dish (kids' request) which turned out nicely.
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...