TdeV: I think you're misreading Baldwin. Table 2.3 of his Practical Guide gives heating times from frozen and, while some are under an hour, most are more (how much more depending on shape and thickness). I don't have any experience with the question you're asking, as I never cook from frozen, but this table would give me pause. I'd fear the outside would be overcooked getting the core to temp and holding it there long enough to pasteurize. This probably isn't a problem for long-cooked braising cuts, but could be for tender ones (especially something thick, like a turkey breast or beef roast). Also, if there are pasteurization tables for cooking from frozen, I don't recall having seen them. Perhaps you could back into the calculation by tacking together Table 2.3 and the pasteurization times from the regular tables, using the minimums as the core presumably is already at temp, but that seems a bit ad hoc. Rather, I'd defrost conventionally (which keeps the meat cool) and cook from 41F as the standard pasteurization tables assume.
FeChef: That would be me. FWIW, the four hour rule I mentioned in the earlier conversation comes in Baldwin in the text following Table 2.3. To understand why this works, review his discussion of food safety (earlier in the Guide). There, he explains, "Most food pathogens stop growing by 122°F (50°C), but the common food pathogen Clostridium perfringens can grow at up to 126.1°F (52.3°C). So in sous vide cooking, you usually cook at 130°F (54.4°C) or higher." Notably, of itself, reaching temp only stops further reproduction of the pathogens. To reduce them to safe levels, i.e., to pastueurize, the meat must be held at temp for the times given in the pasteurization tables. As I recall, you did that, which is why I said you're good to go. But, of course, only you can decide whether you're comfortable doing so.