LizStreithorst
Senior Cook
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?
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?