Featured Recipe

Chanterelle and Tarragon Crusted Beef Tenderloin with Garlic & Chive Butter

Chanterelle and Tarragon Crusted Beef Tenderloin - Drybag Steak.com

Grind to a fine powder:

  • 1 (.5 ounce) package dried mushrooms, or more if desired
  • 1 tablespoon dried tarragon
  • salt and ground black pepper to taste
  • Coat meat, apply UMAi Dry and age 4-5 days. Prepare as steaks or roast.

Blend and chill:

  • 1/2 cup butter, softened
  • 2 tablespoons fresh chives
  • 1/2 teaspoon pureed garlic
  • Garnish finished steaks with this glistening accompaniment.


  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.

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