The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Tenderloin Questions › Tenderloin Questions
Them are some nice looking morsels of meat. Tenderloin is one of those pieces of meat that’s hard to improve on, but you can intensify the flavor with dry aging for a short time. How many days did you go? Late to give advice, but if it were me I would have also left the fat on it for aging. The one in the video was pretty much already trimmed of fat, so only the silverskin needed to be taken off.
BTW, thanks for the heads up on the video mix-up, we just corrected it.