35 Days FILET MIGNON Dry Aged Experiment!

I've dry

aged

quite a few things, including premium bone-in ribeyes, a beautiful strip steak that I cut into incredible New York strip steaks, and of course, we can't forget the king of all meats picanha, which I made for a hundred.

days

, that's just crazy. And most of my experience with dry

aged

beef has been wonderful and one of my favorite things to do with beef. If you've never dry aged before, it's hard to understand why we went through this whole process, but in the end it always leaves you wanting more. I even dry aged a brisket for 60

days

and it was probably one of the most delicious and amazing results I have ever had with this dry aged product.

And today I'm going to try to age-dry one of the most popular cuts out there; It is the

filet

mignon

that comes from the loin. The

filet

mignon

is already tender as it is and my idea with this

experiment

is to find out if it is worth dry aging or not, because generally dry aging does two things, one makes the meat much more tender and also changes it slightly the flavor profile. the meat. So I'm really excited to see how this will turn out. Let's do it! I started with a whole loin, as you can see, it is not trimmed.

I got it from sterling silver premium meats. It is very important that you use an untrimmed tenderloin because when it is dry aged it will create a crust and you will want all that extra fat and silvery skin to be there before dry aging. To dry age it, I'm using a special bag called UMAI Dry. I hate calling it a bag because it's not just a standard bag you have at home. The UMAI actually calls them a membrane. And what this bag does is it allows moisture to come out without allowing anything bad to come in, so it essentially evaporates all the moisture from the meat, tenderizing it and also changing the flavor profile.

And when you open the bag, it comes with everything you need in the kit. It is simple and easy to use. Once this is done, dry it well and you are ready to start dry aging. You can use a regular cutting board, but I prefer aluminum foil to make things easier. Try to keep everything as clean as possible, I use gloves and I recommend it. Then the next step is quite easy: just transfer it directly to the UMAI bag; It is important to keep the meat moist. Remember this is a membrane and the moisture will help it adhere to the meat, giving you a much better result.

Once the meat has stuck to the membrane, you can wipe off the excess, but never on the meat itself. The kit comes with this special little cloth that allows you to suck out all the air with your vacuum sealer. Once the air has been removed, it is important to seal it twice. Immediately after, simply fold all the extra parts. Now I'm afraid that my tenderloin will be completely flat and then when I open it it won't have perfect round shapes, so I'm tying it to keep it's shape. Once this was done, I transferred it to a cooling rack so that air can circulate throughout the object and dry from the top and bottom on all sides.

Now when I did this it had a little extra air towards the edges, it was a simple fix, I just cut it out, got all the air out as much as I could and resealed it with my vacuum sealer. After that, my tenderloin was ready to be dry aged and all that's left to do is store it in my regular refrigerator for a total of 35 days. After 35 days this is what it looks like. As you can see the meat shrinks quite a bit. Tying the tenderloin was a perfect decision because it kept its round shape. I removed all the butcher twine and opened it.

As expected, it had a wonderful smell, a dry aged smell that is difficult to explain. Now all that remains is to cut it into fillets, check it out. As you can see, they turn out as good as they look and I am very pleased with these results. To make a really fair comparison, I'll get another tenderloin. I want to compare and see if there is much difference between a fresh loin and an aged dry loin. I look for tenderness and flavor. So I quickly cut this one out and put them next to each other and here you can really tell the difference between them.

Check it out. Once this was done, I cut the fresh one into beautiful filet mignons and all my beautiful filets were ready. Then I had a really difficult choice: choosing which ones to try today. So I picked the best ones I could find and these are today's contenders. As you can see, intramuscular fat is quite similar, so it will be a good test. I then quickly removed all the trimmings from the dry aging and was left with two beautiful steaks. To really savor the profile of the meat, I don't use garlic powder or pepper. I'm just seasoning with salt and drizzling it a little with regular unsalted butter.

I am using regular table salt so that the salt penetration is as fast as possible. Today I'm going to cook the steaks over direct heat instead of reverse searing them. I'm going to brown them well first and then slowly cook them until they reach an internal temperature of one hundred and twenty degrees Fahrenheit. But enough talking, it's time to cook them. Let's do it! I'm leaving, I'm ready to leave, man. Are you ready to go Angel? My nephew Ángel is ready to do it and I don't blame him. Today I use a different technique for everyone and the reason I use a different technique that is just the usual way you normally cook a steak is because I wanted to get a really nice, strong sear on these filet mignons.

Do you see that color? Really pretty on the outside. Very good. Maybe you want to eat quickly. Are you hungry? Let's go! Well, here we have our first steak. I want to know if it makes any difference for you. So what is this one? I'm not going to tell you this one, after all, we'll tell you so we can find out if there's a difference in taste profile, my friend. Health! Let's go for it. Hmm sir, have mercy. Wow, I think I like this one. Do you think you like this one? I think I like this brother.

Okay, are you ready for the second one? Come on, my goodness, this one is pretty good talking, cheers, buddy. That! That! What is this angel? He's fine brother. Ok, which one do you think is better, more tender and with a different flavor profile? This one is more tender. This is definitely like chewing I would say jelly texture. Almost. Yes, like gelatin, if you bite into it, there is no resistance. I think it's a little harder than gelatin. I could break the gelatin with my tongue. Yeah, I think we could break it with you with your tongue on this one.

But the crust is so pronounced that I got a really good sear on that one. This is the one here. Do you think it's so soft that it's too soft? No, no, it's perfect. It's perfect, you know, when I started this

experiment

I really thought it wasn't worth it, by the way, this is dry-aged Angel. We got the dry aged filet mignon versus a traditional filet mignon. So, is dry aging a filet mignon worth it? Yes, I agree with him being a silent man right now. Dry aging is worth it. As long as you do it untrimmed, if you get a tenderloin that's already trimmed, I think you'll lose too much, but if it's untrimmed, that's fine.

Yeah? I think if you keep explaining the flavor, aha. Are you going to continue finishing? I'm going to continue eating. I hope you enjoyed this video, if you enjoy it make sure to like it. If you are not subscribed, be sure to subscribe for future videos. Remember that if you are interested in something I use, everything is always in the description below. Thank you very much for watching and I'll see you next time, take care everyone. Bye bye. He's fine brother. Wait brother, we have to share! Brother, I have a knife calmly, I have a knife.

I have, I have teeth! Do you have teeth? Ha ha!