Dry Cured Montreal Steak Spice Beef Tenderloin Recipe - Glen And Friends Cooking

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, and chuck roast is more economical while still flavorful.

Montreal steak spice

🥗Healthier: homemade spice mix

💰Cheaper: basic seasoning

Homemade mixes can reduce sodium and cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is often cheaper.

Start by measuring the weight of the beef tenderloin.

Calculate the amount of salt and cure number two needed for the dry cure.

Mix the salt and cure number two together.

Rub the mixed cure all over the beef tenderloin, ensuring to get it into any seams or slits.

Vacuum seal the beef tenderloin with the cure mix, including any leftover mix from the tray.

Label the vacuum-sealed package with the contents and date.

Refrigerate the sealed tenderloin for 3-4 days for initial curing, but aim for at least a week for better flavor development, flipping and massaging it daily.

After about a week, unwrap the tenderloin without rinsing it off.

Sprinkle additional Montreal steak spice on the tenderloin to enhance flavor.

Cut the beef cap in half and wrap the tenderloin in it.

Use jet net to cover the wrapped tenderloin and tie it with string.

Weigh the wrapped tenderloin and label it with the contents, date, and weight.

Hang the wrapped tenderloin in a dry aging setup at 12.5 degrees Celsius and 80% humidity.

Check the weight daily until it loses 30% of its initial weight, which may take about three weeks.

After losing weight, remove the jet net and string from the cured tenderloin.

Slice open the cured tenderloin to check the color and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens