Tenderloin (ተንደርሎን) another name for 'filet mignon' is a bit pricey and the milder cut from the other side of the rib cage and by far the tenderer cut on the steer. If you cook it right, you will get that melt-in-your-mouth, almost buttery texture, all with a minimal amount of fat. Its cylindrical shape and no bones features make it a breath to carve and serve it. You can also fancy it up by cutting it and serving individually as ‘filet mignon’. And if you’re a bit on the fanatic side about your food especially your beef, take it to the next level and dry age it for a month.
I started with about 7 pounds tenderloin beef and end up about 5-1/2 pounds of dry aged beef tenderloin after about 4 weeks of dry aging. There was about 1-1/2 pound weight loss due to moisture evaporation. Not only the color of this tenderloin was transformed, but also the flavor and texture as well.
As shown in the picture above I used the moisture permeable dry bag specifically designed for the purpose of dry aging in the Frigidaire.
While using the moisture permeable dry bag for about a month, surface mold growth was not present, flavor and scent exchange within the refrigerated environment was not a concern,
As shown in the picture above the process of dry-aging, which in this case was about a month promotes growth of certain fungal (mold) species on the external surface of the meat forming an external crest to protect from spoilage, which would be trimmed off later for cooking.