Dry aging beef tenderloin - did I ruin Christmas dinner?
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.