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Serves
6
Creator Notes
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
Ingredients
24 ounces
red meat tenderloin tail allotment silverskin and elephantine duvet off
1 ounce
dried chanterelle mushrooms ground
1 tablespoon
dried tarragon ground
1 teaspoon
Kosher salt-
recent ground pepper to taste
Instructions
- separate whole tenderloin into filet mignon and chateaubriand
- tie the filet mignon share with butchers wire
- roll the tied filet mignon in ground spice mixture of chanterelle mushrooms, tarragon, salt and pepper
- 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
- Sear the outside of the tied filet mignon on frying pan till golden brown
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Gash the wire and lower the share into steaks about 1 disappear thick.
Grill or fry the steaks to inner tem of 130 F - Serve with chive flavored butter and shallot mushroom sauce