Black Cherry & Black Pepper Crusted Beef Tenderloin*

Crust tenderloin with:

• 3/4 teaspoon of kosher
• 1/2 teaspoon of black pepper
• Apply UMAi Dry and age 4-5 days.

Prepare:

• 3 tablespoons unsalted butter
• 1/4 cup sliced shallots
• 1 teaspoon black pepper
• 1/4 teaspoon of salt
• 1/2 cup balsamic vinegar
• 1/2 cup cherry preserves

Brown aged tenderloin in 1/2 butter, remove from pan, sauté shallots the rest of the butter until translucent, stir in the rest of ingredients loosening the fond from the pan and allowing the sauce to reduce until thickened.

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.