You don’t want to age a peeled tenderloin very long 4-5 days max. The idea is to only concentrate the flavor. Since tenderloin is already tender aging it for a long time to break down the connective tissue is pointless. Also you don’t want the “bark” to develop since you would have to trim very expensive meat. In 4-5 days the flavor will concentrate due to moisture evaporation and you will have a gem.
BTW UMAi Dry Roast bag will hold only up to about 12 lbs, you would need a Ribeye/Striploin bag to do 16 Lbs. Check out Product details under the items.