Okay I am following this recipe: Thyme and Spice-Rubbed Roast Beef Tenderloin au Jus Recipe - Beef - MyRecipes.com
So far I'm to the point where I've rubbed the tenderloin with the salt, pepper, and thyme (and allspice). I've got it in the refrigerator as the recipe says to do so for 24 hours. Now the problem, something has come up and I am not sure if I am going to be able to use this tomorrow night. Can I, at this point, freeze the tenderloin and then thaw it at a later date and follow the recipe as directed? Or would there be a problem?
Thanks.
So far I'm to the point where I've rubbed the tenderloin with the salt, pepper, and thyme (and allspice). I've got it in the refrigerator as the recipe says to do so for 24 hours. Now the problem, something has come up and I am not sure if I am going to be able to use this tomorrow night. Can I, at this point, freeze the tenderloin and then thaw it at a later date and follow the recipe as directed? Or would there be a problem?
Thanks.