Dry Aging Tenderloin

[jfm2002]

Hello -

New to the forum. I'm cooking a beef wellington for Christmas - not smoking, just baking, so apologies that this is somewhat off-topic for the forum (but WHERE ELSE ON THE INTERNET can I find people that might know the answer to this question?).

I'm planning to dry age a couple of tenderloins in my Dry Ager (dryager.com) for the wellington - I want to maximize taste/texture from the dry-age while minimizing waste (hopefully don't have to trim anything). Anyone have experience dry aging tenderloin? I have full temp/humidity control. How many days? Ideal temp/humidity?

Thank you all for input! Hope to spend more time here in the future (especially when the northeast winter lets up and I get back to BBQ).

 

[tbern]

Welcome to the forum from Minnesota! Should be members who know about your questions coming back to you soon!

 

[spohnat]

I have no help here but love the approach here. Wish I could try some.

 

[st3akl0ver]

i followed this dry aged tenderloin guide from steak locker the other day. came out great and our guests loved it. https://steaklocker.com/blogs/blog/dry-aged-tenderloin

 

[mneeley490]

I've dry aged briskets and NY striploin, but never thought about tenderloin. How long are you shooting for? At 28 days, I've still had to trim about 1/8" from the edges. On a tenderloin, that might be considerable.

 

[indaswamp]

Dry age a tenderloin? Not gonna get much more tender than a tenderloin. But you will get that dry aged funky taste.
greed, you will still have to trim.

 

[spohnat]

How did this turn out? Assuming it took less time to cook. I just picked up a 21 day dry aged tenderloin for the holidays.