We are fortunate to live close to Bunzel's, a butcher shop on 84th & Burleigh in Milwaukee. We go there a couple of times a month.
When the have whole tenderloins on sale we usually get one and have them cut it up into about 6 oz fillets, wrap them in packages of two, and freeze them.
I always age them for at least four days when we're going to cook them. Unwrap them, dry them off with a paper towel, salt them on both sides, and let them rest in the refrigerator, turning them every 12 to 24 hours. I usually set them on some cut up carrots so that the underside gets some air, too.
The exterior of the meat will dry out, concentrating the flavor and allowing it to develop a great crust when it cooks. Once you start aging your beef, you'll never go back.