I have a piece of Beef Tenderloin in the freezer. It's been SV'd to 137 and then Seared & Frozen. I'm wanting to reheat and serve on Sunday but concerned about drying it out. I'm thinking maybe just warm to 135 at about 225 cooker temperature. Does anyone have any other thoughts? Thanks in advance.
Announcement
Collapse
No announcement yet.
Need Advice to Re-Heat Beef Tenderloin
Collapse
X
-
Founding Member
- Jul 2014
- 5310
- Blue Earth, Minnesota
-
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Tags: None
-
Club Member
- Apr 2018
- 4865
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
How about sous vide it back. It's already seared, get it to target temp. Should be good? Yes/maybe.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment