Fresh herb & garlic beef tenderloin

Fresh herb & garlic beef tenderloin




  • Prepare 700g 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 DrybagSteak Tenderloin bag.
  • Carefully follow the UMAi Dry application instructions.
  • Place the sealed tenderloin on an open rack in the refrigerator for just 4-5 days.
  • 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 golden.
  • Broil, pan fry, grill or roast to an internal temperature of 130ºF (54ºC) for medium rare, 140ºF (60ºC) for medium.700g