The Complete Guide to Freezing Beef Tenderloin for Exceptional Flavor

Few cuts of beef elicit as much excitement as a beautifully roasted whole beef tenderloin. This celebratory roast is a tender mild-flavored yet expensive cut that can be the centerpiece of a special meal.

Because of the high cost, it makes sense to buy whole beef tenderloins on sale and freeze portions for later use. With proper freezing methods, you can enjoy incredibly delicious beef tenderloin any night of the week

Follow this guide to learn tips for selecting, preparing, freezing and thawing beef tenderloin roasts and steaks so you can serve incredible results from your own freezer.

Buying Beef Tenderloin for Freezing

Look for:

• Whole subprimal untrimmed tenderloins, not individual steaks
• Even thickness and shape with good marbling but minimal sinew or gristle
• Bright cherry-red color with white fat cap intact
• Plan on approx. 1 pound of tenderloin per person
• Purchase freezer wrap and bags when buying in bulk

Buying whole tenderloins and trimming/cutting them yourself yields the most meat for your money compared to pre-cut steaks.

Trimming and Portioning Tenderloin Before Freezing

Once home:

• Remove silverskin membrane and any heavy fat deposits
• Trim ends and sides evenly so tenderloin is a uniform shape
• Cut head from large end and thin tip from tail end (use for stir fries)
• Portion into individual steak sizes or roasts as desired
• Leave thickness of roasts ideally 2-3 inches for even cooking

Uniform pieces freeze quicker and more evenly than odd shapes. Even size for intended use.

Marinade Tips for More Flavor

For extra juicy and flavorful beef after freezing, marinate tenderloin 4-24 hours before freezing:

• Make easy marinades with oil, acidic ingredients like vinegar or citrus, and seasonings
• Inject marinades deep into meat with syringe for maximum infusion
• Reserve some marinade to use after thawing before cooking
• Pat meat dry before freezing to prevent icy build up from wet marinade

Marinating infuses flavor all the way through the meat versus just coating the surface.

Packaging Beef Tenderloin Portions for the Freezer

Protect quality in the freezer by:

• Wrapping steaks individually in plastic wrap or freezer paper
• Putting roasts and steaks in freezer bags, removing excess air
• Using multiple layers of wrap prevents freezer burn
• Label with cut, number of servings, and freeze date
• Separating pieces keeps them from freezing together

Proper packaging prevents dry spots and preserves juiciness when frozen.

Freezing Tips for Tender Beef Later

• Freeze as quickly as possible, ideally within 1-2 days of purchasing
• Freeze roasts or steaks flat in a single layer on a tray before bagging
• Monitor your freezer temp, 0°F is ideal for longest freeze times
• Avoid overcrowding freezer to allow cold air flow
• Use oldest frozen beef within 6-9 months for best quality

Quick freezing and constant temps below 0°F gives the best texture, moisture and flavor retention.

Thawing Beef Tenderloin Safely

Always thaw frozen beef tenderloin gradually in the refrigerator:

• Place frozen meat on tray in fridge 24 hours before cooking
• Change packaging if there are any leaks or holes
• Cook thawed beef within 3-5 days for food safety
• Do not re-freeze raw beef once it has thawed

Microwaving to thaw may begin cooking meat unevenly. Slow thawing ensures even doneness when cooking.

How to Cook Thawed Beef Tenderloin

For incredible results from frozen, use these methods:

• Roast in a low oven, 250°F – 300°F, until it reaches desired doneness
• Sear steaks over high heat before finishing in the oven
• Grill over indirect heat, basting with compound butter
• Allow meat to rest at least 10-15 minutes after cooking

Monitor temperature and cook to at least 145°F for medium rare doneness.

Ideal Uses for Frozen Tenderloin

Always defrost first before using frozen beef tenderloin in:

• Elegant main course – Serve roasted whole with sides and sauce
• Special occasion entrée – Top with lobster, chicken, or pork
• Appetizers – Slice thawed steaks into carpaccio or stir fry strips
• Salads – Chill and slice over fresh greens for a protein boost
• Sandwiches – Thinly slice and pile high on crusty bread

Frozen tenderloin works wonderfully in most recipes calling for fresh beef tenderloin.

Troubleshooting Freezer Burn

Freezer burn appears as dry, brownish spots on frozen meat. It indicate air exposure and can cause off flavors. Prevent it by:

• Using multiple layers of high-quality freezer wrap
• Eliminating air pockets inside bags
• Maintaining a consistent 0°F freezer temperature
• Avoiding overcrowding freezer to allow cold air circulation

If your beef does get freezer burned, trim off any affected parts before marinating and cooking.

Maximize Savings by Freezing Beef Tenderloin

Taking a few simple steps to freeze it properly allows you to save money buying beef tenderloin in bulk. Use individual portions straight from the freezer to enjoy 5-star restaurant quality results at home.

With this complete guide to preparing and freezing beef tenderloin, you can savor tender, buttery beef any night of the week using just your freezer.