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Ron PrattThat is a BAD ideal! If the original meat cut is not intact, wrapping in a separate piece of meat will simply cause it to rot! They once had a big meat cutter actually lose a whole bunch of meat doing this.
If you still want to pursue aging a tenderloin then have you butcher source a completely untrimmed tenderloin in processor cryovac, otherwise forget about it!
Also, dry aging tenderloin is pretty unimpressive since the meat is not well marbled (little change in flavor profile), already tender (goes too soft), but moisture loss will deepen the beef flavor. This can be accomplished using our 5 day tenderloin recommendations. Here are some crusting recipes with the instructions: https://www.drybagsteak.com/recipe-archive-dry-aged-steak-beef.php
Ron