Beef Tenderloin

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1 month 5 days ago #15953 by greatbluemarlin
Beef Tenderloin was created by greatbluemarlin
Which bag should I use to dry age filet mignon? Also best dry age period for this? 35 days?

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1 month 5 days ago #15954 by RRP
Replied by RRP on topic Beef Tenderloin
Like we advise in the Q & A section of this site:
We recommend strongly against aging tenderloin for the traditional 14, 21, or 28 days, rather ONLY 4-5 days is suitable, sufficient and the most non-wasteful way to improve upon so valuable a cut of meat.
Ron

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1 month 5 days ago #15955 by BagLady
Replied by BagLady on topic Beef Tenderloin
As RRP has said, wee don't recommend aging tenderloin, though many people ignore this advice! If you really want to do it, buy the Large Chacuterie size (8 x 18 inch).

Dry aging results in more tender meat. It is most suitable for slightly "working muscle" steak cuts such as striploin or ribeye. As tenderloin is a "lazy muscle," dry aging can result in unappetizing, almost mushy tenderness.

Also, tenderloin is a very costly cut. When you lose 20% of it to trim loss, it can feel like a waste.

If you do decide to dry age your tenderloin, you can get the deeper flavor without needing to trim it if you only age it for 5-7 days. To further enhance flavor, we have recipes on our original site for crusted tenderloin. Just be sure to keep the cut intact, without any trimming. The fat layer will be protective and flavor enhancing.

This video shows the tenderloin medallion and chateaubriand methods of preparing the long tenderloin muscle when crusted:
. Hope this helps!

Dry aging geek

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