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Old 01-02-2017, 09:00 PM   #1
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Leftover Chateaubriand What to do?

I made this magnificent reversed seared Chateaubriand new yeas's eve. I cooked it to perfection, but whatever was I thinking? The roast was over 3 lbs of solid meat and I'm just 1 little person. I will not tell you what the dang thing cost

The roast came out beautiful and I browned it to perfection. It is amazingly tender but it doesn't have a strong beefy flavor because a tenderloin has no fat.

I've eaten it for 3 days in a row. I've enjoyed it but I have 2 lbs left. Can I freeze it? I'm thinking of cutting it into 1" steaks, putting them in to a zip lock bag, sucking out as much air as I can and sticking them in the freezer. Is that the best way?

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Old 01-02-2017, 09:47 PM   #2
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You can freeze it. One way to deal with it later is to make beef gravy and reheat the meat in it. Cut a serving portion into short strips and heat them in the gravy. Serve with noodles or rice or pasta and a veg.

You can also chop some up, mix it with some barbecue sauce and make a sandwich. Or make a quesadilla by mixing chopped meat with red or green salsa for the filling and garnishing as usual.
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Old 01-02-2017, 09:48 PM   #3
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I know it was expensive but I have several suggestions for you.
1) cut it into chunks and make a nice tender beef stew then freeze in portions.
2) cut into chunks and braise in beef broth till tender then freeze in portions to be used for recipes

3) make a beef vegetable barley soup and freeze in portions
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Old 01-02-2017, 10:16 PM   #4
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What to do?

I'm having the same problem with a beef rib roast. I'm planning on freezing the leftovers after three days. Three pounds is two pounds too much for us.

Yes, your method sounds just fine.
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Old 01-02-2017, 11:14 PM   #5
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I would invest in a vacuum sealer thing if you do this enough to warrant one. Then freeze away like a White Walker.

When defrosted (or even now) I'd take a chunk and make Steak Kew, or a NJ beefsteak sandwich (thinly sliced tenderloin on a piece of sliced and toasted baguette that's been dipped in clarified butter - roasted garlic optional).

I'm drooling thinking about it.
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Old 01-03-2017, 12:34 AM   #6
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OR...instead of spending $$$ on a vacuum sealer, you can play with your food in water and end up with a very close freezer double.

How to Seal Foods Airtight Without a Vacuum Sealer


Yeah, I'm cheap...
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Old 01-03-2017, 05:41 AM   #7
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I agree with others, cut it into the shapes most useful to you and freeze it in meal sized portions. I would not overthink the freezing, for me the key is to work the frozen leftovers into your meals and use them up within a month to six weeks.

Try some of your leftover beef in a stir fry recipe like Broccoli and Beef, you will need to change up the recipe a bit to just warm the thawed beef instead of actually cooking it.

Save all of the ugly little scraps, mince them and freeze them to add to a small pot of vegetable beef soup, made with some bouillon cubes or canned beef broth or use them to make roast beef hash.

Good luck!
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Old 01-03-2017, 06:15 AM   #8
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We use leftovers for beef pot pie or cottage pie, or for sammies as BT suggested.
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Old 01-03-2017, 08:26 AM   #9
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Thanks folks.
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Old 01-03-2017, 09:07 AM   #10
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Slice it thin for sandwiches (there's nothing better than a roast beef sandwich with gravy poured over it) or slice it thick for breakfast steak and eggs. You can also cube or chop some for a beef and cheese omelette. Add peppers and mushrooms and make a fritatta in a cast iron skillet. As you can see, I am big on brunch!
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