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