Here's the deal
I had a 2 lb beef tenderloin in which I pan seared 2 minues on each side
I finished it in the oven for about 15mins @400 F. Let it rest for 10mins
Sliced it up, everything was perfect, medium rare - medium, just the way I like how it.
However one thing I realized it had the really musky and beefy taste to it.
I remember roasted beef tenderloins I've had before was never this musky and beefy
So what's the reason?
The meat that I used was frozen for about 2 months and I took bout a few hours to let it thaw
Could it be the meat itself? The way how i cut/trimed/handle/froze my meat?
Please tell me why
I had a 2 lb beef tenderloin in which I pan seared 2 minues on each side
I finished it in the oven for about 15mins @400 F. Let it rest for 10mins
Sliced it up, everything was perfect, medium rare - medium, just the way I like how it.
However one thing I realized it had the really musky and beefy taste to it.
I remember roasted beef tenderloins I've had before was never this musky and beefy
So what's the reason?
The meat that I used was frozen for about 2 months and I took bout a few hours to let it thaw
Could it be the meat itself? The way how i cut/trimed/handle/froze my meat?
Please tell me why