How to Make a Crusted Beef Tenderloin
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.
Rosemary & Almond Crusted Beef Tenderloin
Dry Aged Steak
The aroma of rosemary with the crunch of toasted almonds will be a backdrop to the rich beefiness of a tenderloin dry aged briefly in UMAi Dry. Perfect for every season!
UMAi Dry Roast Sized Bag
1/2 cup Toasted almonds
2 Tbsp Dried rosemary
1 1/2 tablespoons Sea salt
Fresh ground black pepper (to taste)
Prepare 24 ounces of beef tenderloin
Grind to the consistency of very course bread crumbs, keeping almonds chunky
Spread evenly on a cutting board
Roll the tenderloin in the mixture until well coated
Insert the coated tenderloin into your UMAi Dry® Roast sized bag & carefully follow the UMAi Dry application instructions
Place the sealed tenderloin on an open rack in a standard modern, frost-free refrigerator and ensure air circulation to all surfaces of the meat: top, bottom, sides
Leave for 4-5 days. 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.