On this episode of #TheUltimateDryAgingProject, Chef @GuyHeritage makes a whole-roasted dry-aged @ChairmansReserveMeat beef tenderloin with a foie gras stuffing. After trimming, stuffing and crusting with black pepper and herbs, he uses @officialsteaklocker to dry age it for 15 days, resulting in a crisp crust and a dense and flavorful protein structure. He serves it with a spring onion emulsion, beef fat fries and white asparagus
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#sponsored by @tysonfreshmeatsfoodservice⁠⁠
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#chefsroll #rollwithus #tysonfreshmeatsfoodservice #tysonfreshmeats #chairmansreservepork⁠
#chairmansreservemeats #crfeaturestyson

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