Freezing Beef Tenderloin- Yes or No?


FREEZING BEEF TENDERLOIN- YES OR NO? Yes! and still retain its juicy taste as well as its nutrients. The best way of preserving food.


Beef Tenderloin is a piece of cow meat that’s extracted from its loins. It’s lean, without bone, and a bit fatty. Even though it takes hours upon hours until it is perfectly cooked, it’s effortless and straightforward to refrigerate. It only involves few steps: putting the meat in a plastic bag, or aluminum foil or parchment paper, sealing it very tightly leaving no room for air, and refrigerating it at Zero degrees. This will ensure that the meat is frozen correctly and won’t be damaged during its thawing process. It can also be frozen in its cooked nature using and applying the same method used in freezing the raw one.

When this method is properly used, its life span can extend to 4 months and above without being spoilt and the nutrients are still maintained.


Beef tenderloin (also known as an eye fillet in Australia, Filet in France, Filet mignon in Brazil, and Fillet in the United Kingdom and South Africa) cut out loins of beef. It’s tender, lean, and has a little bit of fat within. Most times, it’s confused with a filet mignon. This is because both parts are from the same loin and are both lean and tender. 

The differentiating factor is that a filet mignon is gotten from the meat’s meat’s tapered end while the tenderloin is the whole package.  It’s delicate and can be easily overcooked if care is not duly taken. Because of its juicy and tasty nature, it is considered to be the perfect choice for any celebration; weddings, birthdays, etc., and the most expensive too. 

Beef tenderloin is highly nutritious, simply delicious! One can never go wrong with one or more slices of it.  Its nutritious value includes; Total Fat (Saturated, Polyunsaturated, and Monounsaturated fat all measured in 10,1,10 grams respectively), Cholesterol (85mg), Sodium (57mg), Potassium (331mg), Total Carbohydrate (Dietary fiber, sugar measured in 0 grams), Protein (24grams), Vitamin A (0%), Vitamin C (0%), Calcium (0%), Iron (17%), Vitamin D (0%), Vitamin B-6 (15%), Cobalamin (41%), and Magnesium (5%).


Absolutely Yes! If done right, beef tenderloin can be frozen and still retain its juicy taste as well as its nutrients. Generally, freezing foods is considered one of the best ways of preserving food to prevent food spoilage and foodborne diseases. 


The first step to take is to take the tenderloin in its original package or some other alternative and wrap it thoroughly in plastic cling wrap, aluminum foil, or parchment paper (whichever comes in handy). 

With the aid of a zip locking bag, place the wrapped beef in it and squeeze out all the air. Thereafter, place the bag in a plastic container and put it in the freezer as quickly as possible. 

The recommended degree for a successful freezing method is 28 degrees Fahrenheit, instead of 32. This is because the colder the freezer, the better.  If the freezer can reach zero degrees, it is recommended that the temperature stays that way. 

Freezing tenderloin at zero degrees conducts rapid freezing. This is because small ice crystals are created at this degree, which will result in less water when thawed. If it’s frozen at 32% and above, it’s called SLOW FREEZING. This is considered unhealthy because larger ice crystals will be created, which will rupture the fiber and cell muscles. At the end of the day, this method will yield moisture loss. It is also essential to ensure that the beef is wrapped TIGHTLY to prevent FREEZER BURN (This is a condition that occurs when food is exposed to dehydration and oxidation due to air reaching the food that has been wrapped in a bag) and DRYING as well.


Cooked beef tenderloin can be put in a freezer and use the same method applicable in freezing the raw one, even though the duration for storage will be short (2 months approximately) compared to storing raw meat (which is 4 months and above). However, it is strictly advisable to refrain from refreezing tenderloins that were thawed at room temperature. To authenticate this, the United States Department of Agriculture (USDA) affirmed that it is safe to refreeze thawed meat so far as they meet was not thawed at room temperature (above 90 degrees) for more than 2-5 hours. 

Despite the perks of freezing tenderloin, it’s best enjoyed when used within six months of freezing because the longer it’s kept frozen, the more susceptible it’ll become to freezer burns.


As of February 2016, a team of researchers at the Kansas State University discovered in the course of their research that freezing not just tenderloin but other species of meat increases their tenderness by 10%. Even though moisture loss occurred, it was only at 2%.

Also, it is believed that freezing meat slows the yeast and the bacteria inherent in the meat but not eliminating them, and at the same time, maintains the nutrients therein. 

The best part of this is that even though the beef tenderloin sits comfortably in the freezer for a year, its juicy and sweet nature remains, its nutrients are preserved, and one can enjoy it in a variety of meals that can blow one’s mind away. Little wonder it is expensive in areas where it’s famous for its savory prowess.


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Freezing Beef Tenderloin- Yes or No?

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