Black Cherry & Black Pepper Beef Tenderloin

Recipes, Steak -

Black Cherry & Black Pepper Beef Tenderloin

When a simple steak will not do--or you don't have four to six weeks to truly dry age a full boneless ribeye or striploin--a tenderloin can be aged in UMAi Dry®\ for just 4-5 days and yield amazingly rich beefiness.  Complement this with the palate teasing flavors of black cherry and black pepper, and you have created a memorable feast.  Perfect for either filet mignon medallions or full roast Chateaubriand.
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