Yes. Freeze cooked beef tenderloin within 3 to 4 days of cooking, and use it within about 2 to 3 months for the best quality. The challenge is reheating it without overcooking, so reheat it gently, or serve it cold.
How to freeze it
- Cool it and refrigerate it within 2 hours of cooking.
- Leave it whole or in large pieces if you want to reheat it. Slices dry out faster. Slice it before freezing if you’ll serve it cold.
- Wrap it tightly in plastic wrap, then foil or a freezer bag, or vacuum-seal it.
- Freeze any juices or sauce separately, then label everything with the date.
Thawing and reheating
- Thaw it in the fridge overnight.
- Reheat it gently: in a covered dish with a splash of stock at 250 to 275°F (120 to 135°C) until just warmed through. Or slice it thinly and pour hot sauce or gravy over it.
- Or serve it cold, thinly sliced, in sandwiches or salads with horseradish sauce.
Medium-rare tenderloin will cook further as it reheats, so expect it to come out a little more done.
How long does it keep in the fridge?
3 to 4 days, wrapped. That’s the same as other cooked meat leftovers.
Sources: USDA Food Safety and Inspection Service, Leftovers and Food Safety; FoodSafety.gov, Cold Food Storage Chart (cooked meat leftovers: 3 to 4 days in the fridge, 2 to 6 months in the freezer).