Easy to do homemade dried tenderloin

As an aperitif, in a starter or even for a sandwich, the dried filet mignon is a must. And why not also use it during a raclette? This homemade dried filet mignon recipe is quick and easy to make. However, it is necessary to take a little in advance to allow a minimum drying time of three weeks. Better than at the store, it costs a quarter of the price, you can vary the spices and you will thus avoid nitrates and other chemical products.

Done in 21 d. 7 h. 20 min.

  • preparation 20 min.
  • cuisson 7 h.
  • repos 21 d.


1 knife 1 one liter recipient 1 kitchen towel 1 kitchen twine 2 paper towels

Ingredients for 15 parts


  • Trim the pork tenderloin, removing the fat and tendon remains.
  • Roll the fillet in the sugar, place it on 1 cm of salt and cover it completely with the remaining salt. Cover the container and place it in the refrigerator for 7 hours
  • Remove the meat from the container and rinse it under plenty of water to desalinate it. Dry the piece in a paper towel.
  • Roll the meat in the spices several times so that as much material as possible sticks to the meat
  • Place the fillet on the tea towel
  • Tie the tea towel with the twine and put the filet mignon back to dry in the bottom of the refrigerator for 3 weeks.

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