Rosemary & Almond Crusted Beef Tenderloin

How to Make a Crusted Beef Tenderloin Basic Recipe

Truly dry aging a tenderloin cut for four to six weeks make yield and overly tender, almost mushy texture. Still, the timid mildness of a tenderloin begs for enhancement. With UMAi Dry, you can dry age filet mignon in just 4-5 days and discover a rich beefy flavor. Follow one of our crusted tenderloin recipes to further enhance that flavor with subtly, complexity or a unique twist.