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. I
ts 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.
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.