Dry Aged Coffee Spice Crusted Beef Tenderloin
What's the perfect marriage of flavors for the java-loving meat aficionado in your life? A quick dry age project with beef tenderloin, UMAi Dry, and this recipe of spices and coffee.
Coffee Spice Crusted Beef Tenderloin
Wake up your senses with this coffee spice crusted tenderloin
Dry Aging Roast Bag
- 1/4 cup coffee beans, finely ground
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons ground sage
- 1 tablespoon onion powder
- 1 teaspoon cayenne
- Prepare 24 ounces of beef tenderloin.
- 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.
- 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, 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.