• Recipes
• Second course
• Steaks
• Chanterelle/tarragon herb crusted dry aged beef tenderloin : filet mignon steaks

Herb Crusted Tenderloin dry aged for 5 days in UMAi DrybagSteak special tenderloin bag. <br />Tenderloin is trimmed leaving the "chain" on and is cut into Filet Mignon and Chateaubriand and crusted with two different spice mixes, then sealed into <br />Tenderloin size UMAi DrybagSteak using Foodsaver V3250. Aged for 5 days, then crusted Filet cut into steaks and crusted Chateaubriand roasted in the oven: <br /> <br />Filet steaks are crusted as follows: <br />Chanterelle and Tarragon Crusted Beef Tenderloin <br />24 ounces of filet mignon <br />(after crusting and aging for 4 to 5 days, cut into 4 (6 ounce) beef tenderloin steaks, about 1 1/2-inch thick) <br />Mix and grind to a powder in food mill: <br />1 ounce package dried Chanterelle mushrooms <br />1 tablespoon dried tarragon <br />1 teaspoon Kosher salt <br />freshly ground black pepper, to taste <br />(Reserve 1 tablespoon of this mixture for the finishing garnish) <br />Roll tied beef tenderloin in the rest of the chanterelle/tarragon powder to thoroughly coat, apply UMAi DrybagSteak, and rest on open wire rack to age for 4 to 5 days. <br />Prepare aged tenderloin into steaks and cook as desired. <br />(To finish...)Soften, mix, and chill: <br />1/2 cup butter, softened <br />2 tablespoons fresh chives <br />Sauté into garnish when ready to serve: <br />1 tablespoon of butter <br />1 bulb finely sliced shallot <br />Whisk in reserved chanterelle/tarragon mixture <br /> <br />Chateaubriand is crusted as follows: <br />Fennel Seed and Rosemary Crusted Beef Tenderloin <br />16 oz beef tenderloin roast or Chateaubriand <br />2 tsp fennel seed, toasted, chopped <br />2 tsp fresh rosemary, chopped <br />salt & pepper for seasoning <br />1 tbsp olive oil <br />2 tbsp butter

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