Dry Aged Steak -

Recipe: Fresh Herb & Garlic Beef Tenderloin


Because Dry Aging beef tenderizes the meat and draws out moisture to deepen the flavor, it's a great process to apply to tenderloin. Here, we share one of our favorite recipes: Fresh Herb & Garlic Beef Tenderloin. The best part? It only ages for 4-5 days, so you can try it out for a delectable weekend dinner.

You can use any size UMAi Dry® for this process, but the Large Charcuterie size (formerly called Tenderloin/Large Charcuterie) usually works well.

Chop and blend gently:

  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh Italian parsley
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons minced garlic
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper


    1. Prepare 24 ounces of beef tenderloin.
    2. Toast, grind, and blend seasonings.
    3. Spread seasonings evenly on a cutting board.
    4. Roll the tenderloin in the mixture until well coated. Really take the time to thoroughly cover the tenderloin with the seasonings.
    5. Insert the coated tenderloin into your UMAi Dry bag.
    6. Carefully follow the UMAi Dry application instructions.
    7. Place the sealed tenderloin on an open rack in the refrigerator for just 4-5 days.
    8. Ensure excellent air circulation to all surfaces of the meat: top, bottom, and sides.
    9. After aging, peel away UMAi Dry. You will find the crusting mixture has bonded with the surface of the meat beautifully.
    10. Slice your crusted tenderloin into four filet mignon steaks, or roast whole for a Chateaubriand style preparation.
    11. If roasting, brown the outside in olive oil or butter until golden.
    12. Broil, pan fry, grill or roast to an internal temperature of 130ºF (54ºC) for medium rare, 140ºF (60ºC) for medium.