Are you a meat lover who wants to keep their beef tenderloin fresh for a long time? Freezing is the answer!
But, do you know how to freeze beef tenderloin properly? If not, don’t worry, we’ve got you covered.
In this article, we will guide you through the process of freezing beef tenderloin step-by-step. From wrapping it correctly to storing it in the freezer, we’ll cover everything you need to know to keep your beef tenderloin fresh and flavorful for up to a year.
So, let’s get started!
How To Freeze Beef Tenderloin?
Freezing beef tenderloin is a great way to keep it fresh for a long period of time without losing flavor or moisture. Here’s how to do it:
Step 1: Properly wrap the beef tenderloin
The first step in freezing beef tenderloin is to wrap it properly. Leave the tenderloin in its original packaging if possible, and wrap it thoroughly in plastic cling wrap. This will help prevent freezer burn and keep the meat fresh.
Step 2: Place the wrapped beef inside a freezer bag
Once you have wrapped the beef tenderloin, place it inside a plastic freezer bag. Squeeze out as much air as possible before sealing the bag. This will help prevent freezer burn and keep the meat fresh.
Step 3: Freeze the beef tenderloin
Place the bag of beef tenderloin inside a snap-locking plastic container and place it in the freezer. Beef’s freezing point is 28 degrees Fahrenheit rather than 32, so the colder you can get your freezer, the better. Rapid freezing causes less damage to the beef than slow freezing, therefore a deep freezer that can reach zero degrees Fahrenheit or close to it is best.
Step 4: Use within two weeks
Frozen beef tenderloin is best if it is thawed and consumed after no more than two weeks in the freezer. While you can still eat it after three to four weeks, it is at its best under two.
Choosing The Right Beef Tenderloin
When it comes to choosing the right beef tenderloin for freezing, there are a few things to consider. First, make sure the tenderloin is fresh and of good quality. Look for a bright red color and marbling throughout the meat, as this indicates tenderness and flavor. It’s also important to choose a size that fits your needs. If you’re freezing the tenderloin for a special occasion or dinner party, you may want to opt for a larger cut. However, if you’re just looking to have some on hand for everyday meals, a smaller cut may be more practical. Additionally, consider the thickness of the cut. As mentioned earlier, the ideal thickness for filet mignon is 1 1/2 or 2 inches, so keep this in mind when selecting your beef tenderloin. Finally, make sure to properly wrap and freeze the tenderloin as outlined in the previous section to ensure it stays fresh and delicious.
Preparing The Beef Tenderloin For Freezing
Before freezing beef tenderloin, it’s important to prepare it properly to ensure it stays fresh and flavorful. Here are some steps to follow:
Step 1: Remove the meat from the original packaging
Take the beef tenderloin out of its original packaging and place it on a cutting board.
Step 2: Season or leave plain
You can season the beef tenderloin with your preferred spices or herbs, or leave it plain if you prefer.
Step 3: Place the meat in vacuum-sealed bags
For optimal preservation, consider using vacuum-sealed bags to freeze your beef tenderloin. This method removes excess air from the bag, reducing the amount of oxygen that the meat is in contact with. This helps to prevent bacterial growth and freezer burn.
Step 4: Make sure the meat is flat in the bag
To ensure even freezing, make sure that the beef tenderloin is flat in the bag and not bunched up.
Step 5: Pick a bag that is slightly larger than the meat
Choose a bag that is slightly larger than the meat to allow for expansion during freezing.
Step 6: Use a vacuum sealer to pull air out of the bag
Use a vacuum sealer to pull all of the excess air out of the bag. This will create an airtight seal that will help keep your beef tenderloin fresh.
Step 7: Seal the bag
Once you have removed all of the air from the bag, seal it tightly.
Step 8: Label and date the package
Label the package with the contents and date so you can keep track of when it was frozen.
By following these steps, you can ensure that your beef tenderloin stays fresh and flavorful for up to two weeks in the freezer.
Wrapping The Beef Tenderloin Properly
Wrapping the beef tenderloin properly is crucial to ensure that it stays fresh and flavorful while in the freezer. Before wrapping, it’s important to tie the tenderloin along its whole length to create a more uniform thickness and help it cook more evenly. To do this, use cooking twine to tie the tenderloin all along the whole length in 1-inch intervals. Make sure not to tie too tight where it starts cutting into meat.
After tying, wrap the beef tenderloin thoroughly in plastic cling wrap. This will help prevent freezer burn and keep the meat fresh. It’s important to ensure that there are no air pockets or gaps in the cling wrap as this can lead to freezer burn.
Once wrapped, place the beef tenderloin inside a plastic freezer bag. Squeeze out as much air as possible before sealing the bag. This will help prevent freezer burn and keep the meat fresh.
For added protection, you can place the bag of beef tenderloin inside a snap-locking plastic container before placing it in the freezer. This will help prevent any damage to the meat from other items in the freezer and help maintain its shape.
Remember to label the container or bag with the date of freezing so you can keep track of how long it has been in the freezer. Frozen beef tenderloin is best if it is thawed and consumed after no more than two weeks in the freezer. While you can still eat it after three to four weeks, it is at its best under two.
Storing The Beef Tenderloin In The Freezer
When storing beef tenderloin in the freezer, it’s important to take some precautions to ensure that it stays fresh and free from freezer burn. The first step is to properly wrap the meat in plastic cling wrap. This will help prevent moisture loss and freezer burn. Make sure to wrap the meat tightly, so there are no air pockets.
Once the beef tenderloin is wrapped, place it inside a plastic freezer bag. Squeeze out as much air as possible before sealing the bag. This will help prevent freezer burn and keep the meat fresh.
It’s a good idea to place the bag of beef tenderloin inside a snap-locking plastic container. This will provide an extra layer of protection against freezer burn and help keep the meat fresh.
When freezing beef tenderloin, it’s important to do it as quickly as possible. Rapid freezing causes less damage to the beef than slow freezing. Therefore, a deep freezer that can reach zero degrees Fahrenheit or close to it is best.
Frozen beef tenderloin is best if it is thawed and consumed after no more than two weeks in the freezer. While you can still eat it after three to four weeks, it is at its best under two. Make sure to label everything clearly so that when you’re ready to eat again, there won’t be any confusion about what’s what!
Thawing And Cooking The Frozen Beef Tenderloin
When it comes to thawing and cooking frozen beef tenderloin, there are a few options to choose from. The best way to thaw frozen meat is by leaving it overnight in the fridge. This allows for an even thaw and keeps the meat at a cold, safe temperature (below 40 degrees Fahrenheit). Allow around 16 hours for a typical 3-pound beef tenderloin. After thawing, if left in the fridge, beef will stay safe for 3-5 days.
If you don’t have the time to thaw it slowly, you can use the cold water method. Fill a large bowl with cold water and submerge the beef tenderloin, still in its sealed plastic package, in the water. Change the water periodically. Plan on it taking about 30 minutes per pound to thaw the beef using this method.
Another option is to cook the beef tenderloin directly from its frozen state. This is easier and many experts say it’s better to cook beef directly from its frozen state, except for Wagyu, which has fat that is known to melt at room temperature. For steaks, you can defrost for 2 or 3 minutes by putting them (still in their vacuum-seal wrap) in a pot of lukewarm water just so the surface defrosts a bit and takes salting more easily.
If you have a thermometer, you can also reverse sear meat from frozen. Drop it in a low oven (200 – 250 degrees Fahrenheit) about 5 hours before you are serving it. Once the meat is thawed enough, pop a probe thermometer in it. Cook it until it’s 10 degrees Fahrenheit below your desired temperature and then drop your oven down to the desired temperature or as low as it will go and hold it there semi-indefinitely. When you’re ready to eat, take it out and sear it for color and then serve.
Regardless of which method you choose, be sure to season your beef tenderloin before cooking it. Thawing or cooking from frozen doesn’t affect the seasoning process. Also, make sure to cook your beef tenderloin immediately after thawing or cooking from frozen as quick thawing requires quick cooking. Cold water thawed meat can be kept in the refrigerator briefly but is best prepared as soon as possible.