We have bought a whole eye fillet which will be cooked on a BBQ on Christmas Day. It’s vacuum packed and I put it in the freezer yesterday.
I’m thinking I’d like to age it - pretty certain it’s not already aged - and I’d be grateful for advice on this. I understand that if I took it out of the freezer, it could sit quite happily in the fridge from now until the 25th. I should have thought about this before I put it in freezer yesterday.
Also keen to hear advice and recipes for any type of rub I could put on it a day or so before we cook it.
Cheers.