Title pretty much says it all. I ordered from amazon/whole foods delivery and I saw tenderloin and assumed that's what I was looking for because there wasn't anything else that said "tenderloin roast" or just "tenderloin".
Sure, I could complain to them and maybe get my $100 back ($33/lb), but I might lose and ultimately have to deal with the meat.
I was planning to serve this roast - https://wanderlustandwellness.org/christmas-roast/
So, the first problem is that I figured a roast would be okay in the fridge until Friday (xmas eve dinner). I ordered early because of the supply chain issues and grocery stores always get a little weird this time of year. Is it okay to store filets for 3 days or will they degrade? Should I freeze? Is there something I can do to make them better?
And secondly, is there something I can do to turn steaks into a roast? Can I adapt the above recipe somehow? Or should I just go search the internet for christmas steaks?
Edit: I'm fairly certain I'm going to just order a roast because it's available now. I'll give away a few filets to people who want them now, and then I'll freeze the rest for later usage (possibly mini beef wellingtons).
I am rather pissed right now. I am a pastry chef, I have never made Beef Wellington before. My boss has thrown it on me to make beef Wellington for 20 people tomorrow, and they bought $330 worth of butt tenderloin roast for it. (Which seems slightly excessive for 20 people, I think about 14-15 lbs of meat) I don’t know much, but as far as I know you should be using a nice round cylinder of centre cut tenderloin. These are giant rectangular slabs of meat. Is it possible to make a decent Wellington out of it if I cut them into longer pieces?
I’m about to lose my marbles, any advice welcome
Going to be doing a beef tenderloin this weekend. Usually use equal parts salt, pepper, and garlic. If you were going to make it a four part, equal-by-volume rub, what one spice would you add?
I'm a broke uni student who's been dreaming of trying to make a beef wellington, I'm finally gonna take a crack at it for Christmas, any recommendations on where to get a beef tenderloin? I know its a typically expensive cut of meat but any recomendation for a place that won't cost a small fortune? (Its for 3-4 people)
(also I have no experience ordering meat cuts so any tips are appreciated :D )
Thank you and happy holidays! (:
Making beef tenderloin for Christmas. I know how to cook it, but would like a really good spice rub to put it over the top. Either homemade or commercially available is fine, as long as it’s something I can locate and get in the next couple days. Thanks!
Help! I was in the mood to splurge and make a beef wellington for my family, but two things went wrong. First, my wife got some sort of tenderloin roast which was the tenderloin with another piece running along side it. I'm not sure what do to with that. I got the meat planning to prep it the next day, but then my wife and daughter tested positive, and went into isolation in upstairs.
A day later I realized the beef was still in the fridge, and I didn't want a beautiful piece of meat to go to waste, so I vacuum sealed it and stuck it in the freezer. So it was in the fridge for over 2 days, almost 3, before freezing?
So now what? Do I just thaw it in the fridge and prepare it like any other nice piece of meat? It's a big piece of meat, so will it take a long time to thaw? Will that result in it ending up in the fridge for 4-5 days? Is that too long?
I thought about sous viding it straight from the freezer, but it's unseasoned.
Literally any advice would be amazing. My impulse is to just thaw it overnight in the fridge, and then still make the beef wellington, but I'm worried that something I don't know might bite me.
I have two 5.5lb beef tenderloins from Costco in their plastic. Can I freeze them? If so, how? Will this ruin the meat?