I inadvertently defrosted a beef tenderloin. I had just cooked one and wanted to try something different. I got to looking around and had trouble finding good beef recipes like you can find for pork. I found something called Bresaola. It's an Italian dry cured beef yet seems different from biltong and carne seca. I started the process of making it tonight. I'll explain my process as it goes. So far I have trimmed fat on a ~#4 piece of meat and am soaking it overnight in red wine before I dry cure it tomorrow night.