Beef Tenderlion - Christmas Dinner

[mom23boys]

Hi, I wanted your opinion because I am getting nervous.

I bought a beef tenderlion roast for Christmas Dinner last Wensday. I got it a the grocery store on sale $7.99/pound Yeah!!. So the butcher tells me to just leave in the refrigerator till Christmas, it wrapped (like skrink wrap).

I have it in the fridge, but I am nervous that I will open it up on Christmas and it will be bad, should I put it in the freezer till Christmas Eve or leave it in the fridge?

WWYD.

Thanks.

ETA: Sell by Date is December 30

 

[merekc]

Normally, I'm a freak when it comes to the freshness of my food. However, I think those cryovac packs will last for a long time. Just think of it as aging the meat. I think you are fine if the butcher says you are. At this point, I don't think you have time to freeze it and thaw it in time for Christmas.

 

[java]

Me I would have put it into the freezer- but looking at Wikipedia seems like they say a week for a tenderloin is ok?

 

[mom23boys]

Thanks, I was watching the food network about Holiday Roasts and they were aging a roast for 8 days in the fridge with just a cheese cloth, I thought ew gross, but it looked good cooked.

 

[DisMN]

If the sell by date is that far off from the date of Christmas you will be absolutely fine with keeping it in the fridge. In fact I think the age does a tenderloin good!

Last Christmas someone on the boards posted a spectacular recipe for a horseradish encrusted tenderloin. I made it and ohhhhh how good it was! Even my guests who don't like horseradish loved it fixed this way!!

Have fun cooking!

 

[mom23boys]

If the sell by date is that far off from the date of Christmas you will be absolutely fine with keeping it in the fridge. In fact I think the age does a tenderloin good!

Last Christmas someone on the boards posted a spectacular recipe for a horseradish encrusted tenderloin. I made it and ohhhhh how good it was! Even my guests who don't like horseradish loved it fixed this way!!

Have fun cooking!

Thanks for making me feel better, do you stillhave the horseradish recipe. It sounds so good.

Sharon

 

[TinklednPants]

If you freeze it...it will never be the same.(tougher, drier).

 

[Pixie Dust for Me!]

You are just fine...honest! If it were me though, I'd begin marinating it today if it's for Christmas Eve or tomorrow if it's for Christmas day.

Do you have a good meat thermometer? I made one last year for Christmas and I swear by my digital meat thermometer....the tenderloin turned out perfect (and, to this day my DBILs want me to always do Christmas Eve dinner for DH's side of the family!)

Happy cooking!

K

 

[loco4dis]

If it is shrink-wrapped, it should be fine. FYI, here is an amazing garlic-horseradish sauce my SIL once made. It was INCREDIBLE!

http://www.epicurious.com/recipes/food/views/BEEF-TENDERLOIN-WITH-GARLIC-HORSERADISH-CREAM-230745

 

[Kathi OD]

The sell-by date is 5 days AFTER Christmas - it's going to be fine if you keep it in the refrigerator. The store wouldn't keep it in a freezer and neither should you.

Enjoy it!

 

[ToyStory Fan]

I'd marinate it for a day...some sea salt, fresh ground pepper, onion, garlic and a whole lot of red wine....works very nicely.

 

[hoosll]

It will stay just fine!

Here's a great way to cook it rare from center to the edge.

Beef Tenderloin (serves 5-6)
2-3 pound beef tenderloin, room temperature
Clove of garlic
Black pepper

Preheat oven to 500 degrees.

Rub tenderloin with split garlic clove and season with black pepper. Do not salt as it will draw out juices.

Place tenderloin in oven and immediately lower temperature to 225 degrees.

Using a meat thermometer, check temperature after 30 minutes and then check every 10-15 minutes until temperature reaches 140 degrees for rare. Allow to rest for 10 minutes before slicing