DRY BRINED BEEF TENDERLOIN (MOUTH WATERING)

Dry brined beef tenderloin is something that you will never forget. Once you do this method, you will never go back TRUST ME!!!! This is dry brining basics, Step By Step. This works for all meats including Beef, Chicken, Pork, and even Wild Game! Use this type of salt. https://www.amazon.com/Diamond-Crysta... Steps: 1. Salt your meat (If it is a thick piece, use a lot as much as you can throw on it) 2. Place meat uncovered on a raised surface (Sheet pan and wire rack) 3. Dry Brine for a min 24 hours. (I have done Tri-Tip for 3 days) 4. Take out before cooking and allow the meat to adjust to room temperature (1 hour at least) 1.For this amazing tenderloin, Preheat your oven to 425 2. Sear beef on all sides until colored to your liking 3. Insert meat probe apply compound butter (garlic, rosemary, thyme salt pepper) 4. Place into oven cook until you have reached your desired temp. (I pulled mine at 135) 5. Wait, Wait, Wait, until the temp finishes climbing and has gone down 10-15 degrees Enjoy as this will be LIFE CHANGING Food Sessions Dont forget to find me on INSTAGRAM https://www.instagram.com/dontbcryn/?... (My Family)   / thefoodsessions   Food Sessions