Chanterelle/Tarragon Herb Crusted Dry worn Pork Tenderloin : Filet Mignon steaks

Herb Crusted Tenderloin dry worn for 5 days in UMAi DrybagSteak particular tenderloin web.


Tenderloin is trimmed leaving the “chain” on and is lower into Filet Mignon and Chateaubriand and crusted with two a couple of spice mixes, then sealed into


Tenderloin dimension UMAi DrybagSteak the usage of Foodsaver V3250. Odd for 5 days, then crusted Filet lower into steaks and crusted Chateaubriand roasted in the oven:

Filet steaks are crusted as follows:


Chanterelle and Tarragon Crusted Pork Tenderloin


24 ounces of filet mignon


(after crusting and aging for 4 to 5 days, lower into 4 (6 ounce) red meat tenderloin steaks, about 1 1/2-disappear thick)


Mix and grind to a powder in food mill:


1 ounce package dried Chanterelle mushrooms


1 tablespoon dried tarragon


1 teaspoon Kosher salt


freshly ground sad pepper, to taste


(Reserve 1 tablespoon of this mixture for the ending garnish)


Roll tied red meat tenderloin in the relaxation of the chanterelle/tarragon powder to thoroughly coat, be conscious UMAi DrybagSteak, and relaxation on launch wire rack to age for 4 to 5 days.


Put together worn tenderloin into steaks and cook dinner as desired.


(To plan…)Soften, mix, and take a seat back:


1/2 cup butter, softened


2 tablespoons recent chives


Sauté into garnish when sharp to succor:


1 tablespoon of butter


1 bulb finely sliced shallot


Hotfoot in reserved chanterelle/tarragon mixture

Chateaubriand is crusted as follows:


Fennel Seed and Rosemary Crusted Pork Tenderloin


16 ozred meat tenderloin roast or Chateaubriand


2 tsp fennel seed, toasted, chopped


2 tsp recent rosemary, chopped


salt & pepper for seasoning


1 tbsp olive oil


2 tbsp butter —UMAi

Instructions

1. separate whole tenderloin into filet mignon and chateaubriand

2. tie the filet mignon share with butchers wire
3. roll the tied filet mignon in ground spice mixture of chanterelle mushrooms, tarragon, salt and pepper
4. vacuum seal the filet mignon into UMAi DrybagSteak and location in the refrigerator for 4-5 day (make certain that it is miles positioned on a rack where air can circulate is all all around the share) The filet mignon will loose some moisture approx 10%, this can also impartial intensify the red meat flavor and allow the spice flavors to permeate
5. Sear the outside of the tied filet mignon on frying pan till golden brown
6. Gash the wire and lower the share into steaks about 1 disappear thick.
   Grill or fry the steaks to inner tem of 130 F
7. Serve with chive flavored butter and shallot mushroom sauce