Chanterelle/Tarragon Herb Crusted Dry Aged Beef Tenderloin : Filet Mignon Steaks

• 24 ounces beef tenderloin tail section silverskin and fat cover off
• 1 ounce dried chanterelle mushrooms ground
• 1 tablespoon dried tarragon ground
• 1 teaspoon Kosher salt
• fresh ground pepper to taste

1. separate whole tenderloin into filet mignon and chateaubriand
2. tie the filet mignon portion with butchers twine
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 place in the refrigerator for 4-5 day (make sure it is placed on a rack where air can circulate is all around the piece) The filet mignon will loose some moisture approx 10%, this will intensify the beef flavor and allow the spice flavors to permeate
5. Sear the outside of the tied filet mignon on frying pan until golden brown
6. Cut the twine and cut the piece into steaks about 1 inch thick.rnGrill or fry the steaks to internal tem of 130 F
7. Serve with chive flavored butter and shallot mushroom sauce

section, tarragon ground, kosher salt, fresh ground pepper

Taken from food52.com/recipes/19783-chanterelle-tarragon-herb-crusted-dry-aged-beef-tenderloin-filet-mignon-steaks (may not work)