OT -- Wrapping and Holding My Meat -- OT

HendersonTRKing

So, yesterday I trimmed, seasoned and tied a 5 lb beef tenderloin expecting to get it on the egg for our family of 4's "Eve of Christmas Eve" dinner; the idea was to have a nice meal before the traditional/planned Christmas Eve fondue and Christmas Day ham, with lots of leftovers for sandwiches when friends of ours and of the Prince (home from college) and Princess (HS senior) drop in and out of the house, often needing to be fed.  I'd planned a simple cook -- no APL recipe this go-round, as delicious as that is -- with a reverse sear, all crusted up on the CI from a mix of Montreal Seasoning + Berbere Spice for an interesting flavor profile.  Even bought the Amoroso club rolls and some Bookbinder's Sassy Horseradish sauce in anticipation of feeding all those guests.  Or feeding me.  Whatever.  

Anyway, my meat took the seasoning late yesterday morning/early afternoon and was hanging out all proud and happy in the fridge when I was advised, around 6 pm after prepping the egg, that the Prince and Princess were gathering with their respective friends and would not be joining us for dinner.  By Proclamation of the Queen (who Shall Be Obeyed), our suddenly and unexpectedly smaller table would be set with take out from our favorite ramen place and "we" would prepare the meat for Christmas dinner, bumping the ham back to who knows where in the rotation.

Long story long, I wrapped my seasoned, tied tenderloin tightly in saran, wrapped it again tightly in foil, and put it back in the fridge, where it sits even now.  And now I ask you, Masters of the Meat, whether a couple of days of holding mine in this manner will be (a) harmful, (b) helpful, or (c) neutral when I whip it back out on Christmas.  I don't think I can/ought to re-season, but I do have some concern that my ability to achieve peak crust (or something approaching it) will be compromised by the time spent in the saran/foil wrap.  Have you done this?  Any thoughts/suggestions/tips?  (Just the tip?)  

Many thanks for whatever advice you might offer on this Christmas Eve! 

Wishing you and yours a most wonderful and happy holiday!

(P.S.:  If you're still reading and curious, the ramen was fantastic!  But worth blowing the meat?  Not hardly!)

Eggcelsior

It'll probably be fine, but could get a bit salty. I'd unwrap and let it air-dry at least 12 hours in the fridge. That will help with crust building.

Jstroke

Ok, let’s get down to brass tacks—I’m slightly lost. if the concern is that you let us get a little warm while prepping the egg, I wouldn’t worry. 

the meat has been seared?

Botch

You're on the "naughty" list, aren't you?  
 
I don't think there will be any problem, if you're concerned about the crust maybe unwrap your loin to bask in the dry air of the frig 12 hours or so before giving it the fire.  

HendersonTRKing

Jstroke said:

Ok, let’s get down to brass tacks—I’m slightly lost. if the concern is that you let us get a little warm while prepping the egg, I wouldn’t worry. 

the meat has been seared?

Not cooked.  Holding, seasoned and wrapped.  @Eggcelsior suggests unwrapping and sitting it back in the fridge for 12 hours and I may try that.  Stands to reason that the fridge sit may dry the surface back out, which ought to help with the crust.  It wasn't a cheap cut, so I'm open to any suggestions! 

ColtsFan

There's a joke here somewhere 

mEGG_My_Day

I'd unwrap it and pat it dry with paper towels and let it air dry in the fridge.  Maybe even add some kosher salt depending on how much salt was in the first round of seasoning.  I think it will be fine.

Jstroke

mEGG_My_Day said:

I'd unwrap it and pat it dry with paper towels and let it air dry in the fridge.  Maybe even add some kosher salt depending on how much salt was in the first round of seasoning.  I think it will be fine.

Second this motion

Eggcelsior

I would not add more salt at this point, depending on how heavy you seasoned. Montreal seasoning is pretty salty.Tenderloin is lean, so you don't have the fat to temper the saltiness. Maybe a finishing salt at the end if a test piece seems underseasoned. If you had a light hand with the initial one, it's probably fine to season lightly again.

lousubcap

@HendersonTRKing - you must have wonderful children... ours were called Fric and Frac.

Reads like some good suggestions above.  Enjoy the cook and fellowship whenever it may occur. 

HendersonTRKing

Thx, all. It’s airing out again in the fridge. No additional salt. Will post pix of results maybe. 

Merry Christmas to all!

HendersonTRKing

Wrapped and unwrapped. Interestingly, the topside was still pretty dry, while the bottom side was pretty oogie. It’s sitting bottom side up in the hope that ChristmasFridgeMagic will do it’s job. 

Prince and Princess still sleeping, so we’re just marking time around here til we can’t take it any more and have to wake them. Missing a little bit those days when they’d wake us up way too early!  

GrillSgt

Beats the hell out of rapping and holding your meat. 

HendersonTRKing

Pix out of order.

Didn’t add salt. Turned out just fine. Better than just fine. 

Mission Accomplished. Thx, all, for the smart advice!