Black Cherry & Black Pepper Beef Tenderloin
Easy to prepare, it is sure to impress! Beef tenderloin dry aged briefly in UMAi Dry with black cherry and black pepper coating for the most special of feasts.
Large Charcuterie Bag
24 ounce of beef tenderloin
3/4 teaspoon of kosher salt
1/2 teaspoon of black pepper
3 tablespoons unsalted butter
1/4 cup sliced shallots
1 teaspoon black pepper
1/4 teaspoon of salt
1/2 cup balsamic vinegar
1/2 cup cherry preserves
Crust tenderloin with this blend:
Toast, grind, and blend seasonings.
Spread evenly on a cutting board. Roll the tenderloin in the mixture until well coated.
Insert the coated tenderloin into your UMAi DrybagSteak Tenderloin bag. Carefully follow the UMAi Dry application instructions.
Ensure excellent air circulation to all surfaces of the meat: top, bottom, 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 a olive oil or butter until a golden. Broil, pan fry, grill or roast to an internal temperature of 130ºF (54ºC) for medium rare, 140ºF (60ºC) for medium.