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Dry aging beef tenderloin - did I ruin Christmas dinner?

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I am preparing beef wellington for only the second time (had a previous post about assembling in advance) ...

I dry aged the tenderloin in the fridge for 48 hours before browning and it's developed this leathery exterior - is this normal?! I don't remember this happening the last time, but maybe my memory is just bad.

needless to say, I know relatively little - ok, nothing - about preparing meats.

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  1. it's fine. if you're air-drying the meat, moisture has been leaching out of the meat and evaporating. it starts from the surface and works its way down.

    1. You haven't ruined anything. That's exactly what's to be expected. Take a very sharp knife and shave it off. Proceed as you had planned.

      1. rainey is right on. take a sharp knife and shave the thinnest layer of dry beef possible. proceed.

        4 Replies
        1. re: RUNNERFEMME

          What a relief! Thank you. So I went ahead and browned the beef with the leathery skin on - should I shave it off and re-brown?

          As an aside - I'm following a CI recipe... I'm surprised there's no mention of this in the recipe - I usually find their instructions so thorough.

          1. re: Croissant

            At 49 hrs. I doubt it was that leathery. I would leave it as it will give you a nice crust when cooked

            1. re: scubadoo97

              Thanks, everyone, for the quick replies. I'll forge ahead and see how everything turns out.

              1. re: Croissant

                For a short dry age as you have done, I would not shave off BEFORE browning/preparing.....nor AFTER.