Fresh Herb & Garlic Beef Tenderloin

Chop and blend gently:

• 2 teaspoons fresh rosemary
• 2 teaspoons fresh Italian parsley
• 2 teaspoons fresh thyme leaves
• 2 teaspoons minced garlic
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• Be persistent and patient in coating the tenderloin with this moist, fragrant blend.

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.