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#sponsored by @tysonfreshmeatsfoodservice#chefsroll #rollwithus #tysonfreshmeatsfoodservice #tysonfreshmeats #chairmansreservepork#chairmansreservemeats #crfeaturestyson
