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Dry aging beef tenderloin - did I ruin Christmas dinner?

Croissant | Dec 24, 201106:16 PM

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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