Final sear on center cut tenderloin

Debbie_Hayden_472347

Has anyone ever cooked the tenderloin (I did the initial sear and then the water bath) but saved the second sear for the next day?

fisher23

Yes and that will work fine. I recently purchased a whole tenderloin, trimmed out the center cut. I pre seared all three pieces, bagged and cooked with Joule. I then iced and froze two pieces and seared one. I have cooked one of the ones I froze, re-themed at 135° then seared, it was just as good as the first one. I would suggest a retherm for about an hour then final sear.