if frozen, then up to a year if refrigerated then only about 6 days
maybe its been cooking to long
The cooking time for a 3 pound joint of roast beef can vary depending on the desired doneness of the meat. For rare meat, cooking time should take about 33 minutes. For well done, cooking time should be about 48 minutes.
1 - 2 Hours in the roaster
The tenderloin is the tender cut of beef that comes from the animal's loin near its buttocks. It is a long round piece of meat that is wider at one end and more narrow at the other.
The difference lies in the cut of meet. A beef tenderloin comes from an area under the spine of the cow that is not exercised very vigorously, which results in a more tender cut of meat. A chuck roast comes from an area of a cow that experiences more exercise and thus can be tough if not cooked for a long time.
20 minutes heat up and 30 minutes cooking!
Chateaubriand is the most tender roast beef cut. It comes from the middle of the beef fillet. Cote du boeuf or rib of beef is considered to be the best roast beef cut because it has much more flavour than fillet steak and is still extremely tender. A Chateaubriand is actually cut from the head portion of the beef tenderloin, and is traditionally hand tied to retain its shape during cooking.
The length of time depends on several things, includingwhat temperature are you cooking it to (rare, medium, etc)what seasonings are you usingwhether you are cooking it whole or as steaks.To be honest though, I personally have never seen a 15# filet mignon. A filet mignon is actually a very small part of a beef tenderloin. The best filet there is only about 5 filets out of one tenderloin and the rest is used for other pieces.See Related Links for a cooking chart and tips.
Usually, an hour or hour and a half. It's ok if the interior is still cold.
I wrap (seal) it in tinfoil with what-ever I want to season it with and bake it at 225 degrees for about 4 hours for a 1 lb. roast, for 2 to 4 lbs. about 6 hours. Corned beef is my favorite cooked this way. Wrap it tight with several layers of foil.
Turkey tenderloins may be cut from each breast half. They are located on the inside of each breast half next to the keel bone. The tenderloin is a long cylindrically shaped muscle that is easily removed from the rest of the breast meat. The tendon in the middle of the tenderloin should be removed before cooking. Pull on the end of the tendon while making swiping cuts along the meat attached to the length of the tendon. http://www.recipetips.com/kitchen-tips/t--436/cutting-up-a-whole-turkey.asp
12 hours