Chanterelle and Tarragon Crusted Beef Tenderloin With Garlic & Chive Butter Recipe

Since tenderloin needs none of the softening that longer dry aged produces, just 4-5 days of dry aging in UMAi Dry will reduce the moisture and deepen the beefiness.  Enhance this with the subtle flavors of tarragon and dried chanterelle mushrooms but coating the outside of the meat prior to applying UMAi Dry.  The quick dry aged meat can then be sliced into medallions or cooked whole as a Chateaubriand roast.