How to Make a Crusted Beef Tenderloin

Steak -

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.

 

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