MyDixieWrecked wrote:
> The wife was going to the butcher today to pick up stuff for perogi
making.
> She asked if I needed anything, and I replied that we needed to get
approx
> 10 pounds of beef tenderloin for Christmas dinner. Knowing that the
> tenderloins from this shop were cryovac'ed, I figured I'd be ok. The
butcher
> found two similar sizes, and asks her how we are preparing them. She
tells
> him we are roasting them. Well, when she arrives home, I'm presented
with
> two beautiful tenderloins that have been trimmed, tied, and wrapped
in
> butcher paper....no longer cryovac'ed. What should I do with these
now?
>
> Can they be vacuum packed with the foodsaver and be kept fresh, not
frozen?
> Am I better off freezing them?
>
> Thanks

i recall an issue of Cooks Illustrated a while back did a bit on Prime
Rib and dry-aging them in the refrigerator. I wonder if you could do
the same for the tenderloins?

-goro-