I've been playing with the DrybagsSteak product for dry-aging at home the past couple of months. Have done a whole strip loin I got at Costco and got some beautiful New Yorks aged 21 days off that.
Looking at how the crust forms on the surface, I thought it might be interesting to see what it would do with a tenderloin. Since that's a cut that is generally tender enough, I wasn't thinking of putting much age on it, but wanted to use the drying part.
I love the crust of herbs and nuts on some restaurant tenderloin dishes, but the stuff all seems to fall off when I do it at home. So... off to the "lab" I went.
First I ground up some rosemary and some whole almonds, mixed them with some sea salt and a little bit of black pepper. I used about a six inch long piece of tenderloin and rolled it in the mixture until I got it coated as thick as I could. Placed the roll into the very bottom corner of the Drybag and sealed it up tight.
I put it in the fridge on the open rack for about three days, watching how deep the color got and how firm. Since I didn't want to trim off the outer surfaces (obviously!), I wanted to make sure it stayed a relatively eidble=looking color--from what I could see through the meat.
Then I cracked it out of the Drybag, found most of the herbs and nut mixture had bonded with the surface of the meat beautifully. I sliced through the roll in four places and grilled up four lovely crusted tenderloins.
The seasoning was a great addition to the deepened flavor of the tenderloin (not the richest flavored cut known to man).
If you have tried Drybags, give this a try.
Looking at how the crust forms on the surface, I thought it might be interesting to see what it would do with a tenderloin. Since that's a cut that is generally tender enough, I wasn't thinking of putting much age on it, but wanted to use the drying part.
I love the crust of herbs and nuts on some restaurant tenderloin dishes, but the stuff all seems to fall off when I do it at home. So... off to the "lab" I went.
First I ground up some rosemary and some whole almonds, mixed them with some sea salt and a little bit of black pepper. I used about a six inch long piece of tenderloin and rolled it in the mixture until I got it coated as thick as I could. Placed the roll into the very bottom corner of the Drybag and sealed it up tight.
I put it in the fridge on the open rack for about three days, watching how deep the color got and how firm. Since I didn't want to trim off the outer surfaces (obviously!), I wanted to make sure it stayed a relatively eidble=looking color--from what I could see through the meat.
Then I cracked it out of the Drybag, found most of the herbs and nut mixture had bonded with the surface of the meat beautifully. I sliced through the roll in four places and grilled up four lovely crusted tenderloins.
The seasoning was a great addition to the deepened flavor of the tenderloin (not the richest flavored cut known to man).
If you have tried Drybags, give this a try.
