• 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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