Chanterelle/Tarragon Herb Crusted Dry aged Beef Tenderloin : Filet Mignon steaks

Author Notes

Herb Crusted Tenderloin dry aged for 5 days in UMAi DrybagSteak special tenderloin bag.
Tenderloin is trimmed leaving the "chain" on and is cut into Filet Mignon and Chateaubriand and crusted with two different spice mixes, then sealed into
Tenderloin size UMAi DrybagSteak using Foodsaver V3250. Aged for 5 days, then crusted Filet cut into steaks and crusted Chateaubriand roasted in the oven:

Filet steaks are crusted as follows:
Chanterelle and Tarragon Crusted Beef Tenderloin
24 ounces of filet mignon
(after crusting and aging for 4 to 5 days, cut into 4 (6 ounce) beef tenderloin steaks, about 1 1/2-inch thick)
Mix and grind to a powder in food mill:
1 ounce package dried Chanterelle mushrooms
1 tablespoon dried tarragon
1 teaspoon Kosher salt
freshly ground black pepper, to taste
(Reserve 1 tablespoon of this mixture for the finishing garnish)
Roll tied beef tenderloin in the rest of the chanterelle/tarragon powder to thoroughly coat, apply UMAi DrybagSteak, and rest on open wire rack to age for 4 to 5 days.
Prepare aged tenderloin into steaks and cook as desired.
(To finish...)Soften, mix, and chill:
1/2 cup butter, softened
2 tablespoons fresh chives
Sauté into garnish when ready to serve:
1 tablespoon of butter
1 bulb finely sliced shallot
Whisk in reserved chanterelle/tarragon mixture

Chateaubriand is crusted as follows:
Fennel Seed and Rosemary Crusted Beef Tenderloin
16 oz beef tenderloin roast or Chateaubriand
2 tsp fennel seed, toasted, chopped
2 tsp fresh rosemary, chopped
salt & pepper for seasoning
1 tbsp olive oil
2 tbsp butter —UMAi