Dry Aged Almond Crusted Tenderloin - UMAI DryBagSteak

GrillingNetwork's picture

Dec. 04, 2013

This is an amazing recipe that was shared to me and now I want to bring it to you. Its a very simple and fast Dry Aging process. Here I show the easy steps using the special dry aging bags from UMAI DryBagSteak


Tenderloin 1 Pound (around 8 inches)
Sliced almonds 1/2 Cup (8 tbs)
Fresh rosemary 2 Tablespoon
Kosher salt 2 Teaspoon



1. In a mortar put some almonds and crush them. Mix them with rosemary and salt and the remaining almond slices.

2. Place the tenderloin on a work surface and coat it with the almond mixture by spreading it on the meat and pressing gently to stay. Coat the meat on all sides.

3. Take a UMAI bag and fold it inside out. Place the meat into it carefully and thrown in the remaining almond mixture. Place the seal on the edge and into the food saver to vacuum it. Once done check the seal and leave it in the fridge for around 4–5 days.


4. Use this tenderloin in recipes as desired or simply grill it and enjoy with a salad.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 207Calories from Fat 84

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1007 mg41.96%

Total Carbohydrates 4 g1.3%

Dietary Fiber 2 g8%


Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet