beef tenderloin

[JeffS RI]

so the boss at my new job is cleaning out the walk-in freezer, and comes across a whole, cryovac tenderloin.
he figures it's easily 2 years in the freezer, and is debating throwing it away. having already established my bbq prowess [perhaps slightly inflated], and knowing he's a bbq fan, i suggest he let me take it home and throw it on the WSM over the weekend and bring it in on monday. he loved the PP i brought him 2 weeks ago, so the bar is set high. SO,,, WHAT DO I DO WITH THIS THING????

 

[Jerry N.]

Chris has a video on how to trim a tenderloin. Look in the cooking section under beef. There you will find all you need to know (and do) to have your boss wishing he'd of kept that tenderloin for himself. Good luck.

 

[Scooter B]

Personally, before you cook the whole thing, I would cut off a medallion and slap it on the grill naked. Why??? After 2 years frozen I would want to check if the flavor is tainted.

If it tastes great then fine, but if it's a bit "freezer" tasting, you might have to do a marinade or something to cover that.

I love tenderloin, but I always find it needs an accompanying flavor. I would look at doing a "reverse sear" and cooking it indirect over some oak. Then serve with a round of blue cheese or a nice peppercorn mushroom sauce.