Black Cherry & Black Pepper Beef Tenderloin Recipe
UMAi Dry Team
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.
Easy to prepare, it is sure to impress! Beef tenderloin dry aged briefly in UMAi Dry with black cherry and black pepper coating for the most special of feasts.
Spread evenly on a cutting board. Roll the tenderloin in the mixture until well coated.
Insert the coated tenderloin into your UMAi DrybagSteak Tenderloin bag. Carefully follow the UMAi Dry application instructions.
Ensure excellent air circulation to all surfaces of the meat: top, bottom, sides. 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.
