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Yummly User: "i did the dry age with the salt and pepper for 48…" Read More
8Ingredients
2Hours
720Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. beef tenderloin (center-cut, also called chateaubriand)
- kosher salt
- 1/4 cup black peppercorns (crushed)
- 1/2 cup unsalted butter
- 4 sprigs fresh thyme
- 2 cloves garlic (peeled & chopped)
- 1 shallot (roughly chopped)
- coarse sea salt (such as fleur de sel or Maldon)
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories720Calories from Fat500 |
% DAILY VALUE |
Total Fat56g86% |
Saturated Fat26g130% |
Trans Fat |
Cholesterol190mg63% |
Sodium380mg16% |
Potassium820mg23% |
Protein47g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber1g4% |
Sugars0g |
Vitamin A15% |
Vitamin C6% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)

Yummly User 4 years ago
i did the dry age with the salt and pepper for 48 hours and then followed the instructions as perfectly as I could,you definitely need a meat thermometer with the probe style and it makes this so easy to do. it turned out Amazing! The garlic infused butter, WOW!

Yummly User 5 years ago
used 4 beef tenderloins I wish I could timer my meats