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.
Chanterelle and Tarragon Crusted Beef Tenderloin With Garlic & Chive Butter
Dry Aged Steak
Mushrooms and beef--forever great companions. This recipe imparts the delicate flavors of Chantelle mushrooms and tarragon to further enhance the deep beefiness of tenderloin dry aged for just 4-5 days in UMAi Dry.
UMAi Dry Large Charcuterie size (8x18”)
1 (.5 ounce) package dried mushrooms, or more if desired
1 tablespoon dried tarragon
Salt and ground black pepper to taste
1/2 cup butter, softened
2 tablespoons fresh chives
1/2 teaspoon pureed garlic
Grind to a fine powder
Blend and chill
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 Dry® Roast bag and Carefully follow the UMAi Dry application instructions
Place the sealed tenderloin on an open rack in the refrigerator and ensure excellent air circulation to all surfaces of the meat: top, bottom, sides
After aging for only 4-5 days, 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.