Rosemary & Almond Crusted Beef Tenderloin

Rosemary & Almond Crusted Beef Tenderloin

Rosemary & Almond Crusted Beef Tenderloin 400 296 The Original Dry Bag Steak

Blend the following well:

  • 1/4 cup coffee beans, finely ground
  • 1/4 cup brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons ground sage
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne
  • Coat meat, apply UMAi Dry and age 4-5 days and prepare.
  • Garnish finished roast with fresh sage leaves.

Instructions:

  1. Prepare 24 ounces of beef tenderloin.
  2. Toast, grind, and blend seasonings.
  3. Spread evenly on a cutting board.
  4. Roll the tenderloin in the mixture until well coated.
  5. Insert the coated tenderloin into your UMAi DrybagSteak Tenderloin bag.
  6. Carefully follow the UMAi Dry application instructions.
  7. Place the sealed tenderloin on an open rack in the refrigerator for just 4-5 days.
  8. Ensure excellent air circulation to all surfaces of the meat: top, bottom, sides.
  9. After aging, peel away UMAi Dry. You will find the crusting mixture has bonded with the surface of the meat beautifully.
  10. Slice your crusted tenderloin into four filet mignon steaks or roast whole for a Chateaubriand style preparation.
  11. If roasting, brown the outside in a olive oil or butter until a golden.
  12. Broil, pan fry, grill or roast to an internal temperature of 130ºF (54ºC) for medium rare, 140ºF (60ºC) for medium.
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