Salt Crusted Beef Tenderloin Recipes

Steps:

• Liberally pepper the beef tenderloin on all sides.
• Brown all sides of the beef tenderloin, set aside so its comes to room temperature.
• In a large mixing bowl, combine the salt, rosemary and water. You want the consistency of wet, packable sand.
• Spread a thin layer of the salt on your baking sheet.
• Place the beef tenderloin on top and cover the with remaining salt. Make sure the entire beef tenderloin is covered in the salt mix.
• Bake at 250°F (120°C) for 45-60 minutes or until the internal temperature is about 120°F (48°C) for medium rare.
• Remove and let it rest in the salt crust for 15 minutes.
• Using the back of the spoon, crack the salt crust and remove. Brush away any excess salt and remove the beef tenderloin.
• Slice and serve with roasted vegetables.
• Enjoy!

Steps:

• Mix sage and parsley in small bowl. In a separate medium bowl, mix flour, Diamond Crystal® Kosher Salt, pepper and 2 tablespoons of the sage and parsley mixture. Cover and refrigerate remaining sage and parsley.
• Whisk egg whites and water in separate bowl until well blended; stir into flour mixture (sprinkle with additional water if dough is too stiff to knead). Knead on lightly floured surface for 2 to 3 minutes. Place in bowl or plastic food storage bag; cover and let stand at room temperature for 4 (or up to 24) hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat nonstick griddle or large skillet over high heat; brush beef with olive oil. Place beef on griddle and brown evenly on all sides. Remove from heat and let stand 10 minutes.
• Meanwhile, roll dough out to 1/4-inch thick rectangle (at least 2 inches longer than beef tenderloin) on parchment paper or plastic wrap**. Cover loosely and set aside.
• Sprinkle remaining herbs over tenderloin, pressing lightly. Place beef in center of dough. Bring sides of dough together to encase beef; crimp to seal. Fold and crimp ends to enclose beef. Carefully place on large baking sheet. Roast about 25 to 35 minutes or until internal temperature of beef reaches 135 to 145 degrees F, depending on desired doneness (temperature will rise as roast stands). Remove from oven and let stand 10 to 15 minutes.
• Cut and remove the salt crust; discard crust. Slice beef and serve immediately.

Steps:

• Reserve half of the herbs for later. Mix the other half of herbs and all the other dry goods together in a large bowl. Make a well in the center and add the egg whites/water mixture.
• Use a potato masher (unless you have a very strong KitchenAid) and begin to mash and mix the dough. It will be very tough and crumbly. Scrape down the sides and knead to a solid mass (it will still be crumbly).
• Place dough (break up if needed) into a sturdy ziplock freezer bag. Seal up and leave on counter for 4-24 hours (this allows the egg whites to soak up the dough).
• About 1 hr before dough is ready: In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.
• Preheat oven to 400°F Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.
• Place meat in the middle of the dough. Gently take one side and fold over meat. Fold back a flap. Bring up the other end and crimp together with the flap. Fold short ends over and crimp to seal. You do not want it tight around the meat, but you do want it sealed well.
• Move the roast onto a baking sheet. Insert a meat thermometer into center of roast. Set to 125°F Baking time is approximately 25-30 minutes.
• Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube using tongs. Slice and serve immediately. (Alton says to toss the casing in the yard as it's good for wildlife).

Steps:

• At least 3 1/2 hours before serving, prepare the salt crust in the bowl.
• of a heavy-duty electric mixer fitted with a paddle, combine the salt and.
• herbs and mix to blend,add the egg whites and 2/3 cup water, and mix.
• until thoroughly blended, add 2 cups of the flour, a little at a time, and.
• knead until the mixture forms a firm, homogeneous dough, 2 to 3 minutes (You may not need all of the flour) The dough should be firm, not too.
• moist or sticky, or the beef will steam, not roast- if necessary, knead in additional flour or water for a firm dough, Cover with plastic wrap and.
• let rest at room temperature for a minimum of 2 hours, or up to 24 hours.
• (This resting period will make the dough less sticky and easier to roll out.).
• Preheat the oven to 375 degrees F.
• Prepare the beef: Pat the meat dry with paper towels (Do not salt the.
• meat at this point, or flavorful juices will be drawn from the meat and it.
• will not brown evenly) in a large skillet, combine the butter and oil over moderately high heat, when hot, add the beef and sear well on all sides.
• 2 to 3 minutes per side. Place a salad plate upside down on a large platter,.
• transfer the seared beef to rest on the salad plate, placing it at an angle.
• this will allow air to circulate evenly around the beef as it continues to.
• cook while resting, making for meat that is evenly cooked and tender.
• let rest for 5 minutes.
• Meanwhile, on a lightly floured surface, roll the dough out to form a.
• 10- x 15-inch rectangle, or one large enough to easily enclose the beef.
• without stretching the dough.
• In a small bowl, combine the egg yolk and 1/2 teaspoon water to make.
• a glaze. Set aside.
• Sprinkle the beef with the thyme. Completely wrap the beef in the salt crust, pressing all the seams together. Be sure that all the seams are well sealed.) Wrap the beef just before roasting. If you wrap it in advance,.
• the meat and the salt crust will turn soggy.) Transfer the wrapped beef.
• to a baking sheet. With a brush, coat the entire surface of the crust.
• with the glaze. Sprinkle the crust with the sea salt.
• Place the baking sheet in the center of the oven and roast for 15 minutes per pound for rare meat (or until the interior registers 125 degrees F when measured with a meat thermometer). For medium rare, roast an additional.
• 3 to 4 minutes per pound. The crust should be a light, golden brown. Let.
• the beef rest in the crust on the baking sheet at room temperature for 1.
• hour before serving. (The beef will remain warm.).
• To serve, slice off the crust at one end, remove the beef, and discard.
• the crust. Season the beef with pepper. Cut on the diagonal into thick.
• slices and arrange on a warmed serving platter. Serve immediately.
• Testing for Doneness.
• There are many ways to test meat for doneness. For beef, insert an instant-.
• reading meat thermometer into the center of the meat, away from the bones,.and leave it there for 30 seconds. Remove the thermometer to check the interior temperature of the meat: 140 degrees F for rare, 150 degrees F for medium-rare,160 degrees F for medium, 170 degrees F for well done. If you do not have a meat thermometer, do as many chefs do: Place a metal skewer into the thickest part.of the meat and wait 30 seconds. Remove the skewer and touch it to your bottom.lip. If the skewer is cold, the meat is underdone; if the skewer is warm, the meat.is rare; if the skewer is hot, the meat is well done.

Steps:

• Heat a large, heavy cast-iron skillet over medium heat for 5 whole minutes and make sure the hood is on. Rub the fillet with 1 tablespoon oil, then sprinkle and coat evenly with black pepper. Brown the meat thoroughly on every side and the cut ends so that you have formed a nice crust universally around the fillet, creating a barrier for the coming salt crust. (This takes 7 to 8 minutes to brown correctly.) Remove the meat from the pan and let cool on a wire rack set in a sheet pan to have a cool and mostly dry piece of meat.
• Mix the salt with the water to form what looks like bright white wet sand. Spread a thin but solid and even layer of salt on the bottom of a 1/4 sheet pan and set the roast on it, then pack the remaining moist salt tidily around the browned meat, forming a solid case resembling a cast on a broken leg. Where there are cracks, redistribute the salt and fix them. This should be a fun and unfussy task. If you need more salt or more water or less water and more salt, mix up whatever mortar you need to get the beef encased.
• Place the salt-crusted beef on its sheet pan into a 250-degree oven and let it cook for 45 minutes. If you weighed it properly at the outset, 45 minutes at 250 degrees is fail-safe. Otherwise, use an insta-read thermometer and go in through a cut end to the direct center, and pull it when it hits 125 degrees inside. Crack the salt crust, dust the granules of clinging salt off with a clean, dry side towel, and set to rest on a tray in your station. Don't refrigerate, but label properly the time and date for Health Department.
• In a small, deep-sided sauté pan, heat the 1 cup of olive oil over medium-high heat. The oil should be just deep enough to submerge the first tip of your index finger. Good olive oil is rarely recommended for frying, so don't ever do this when you go on to work in a real restaurant, but here at Prune, I really prefer the flavor it adds.
• When the oil makes its beautiful, veinous, streaking patterns in the pan, which will move faster as the oil gets hotter, drop in a test piece of crouton. When it sizzles on contact, the oil is ready. Fry the croutons until golden brown, remove with a slotted spoon, and drain in a stack of basket-style coffee filters. Set aside the frying oil to cool. Mix together the tomatoes, scallions, garlic, anchovies, lemon flesh and zest and juice, and the red wine vinegar and toss well.
• Toss in the fried bread croutons and dress with 1/3 cup of the now-cool olive oil left over from frying. Rough up the parsley leaves briefly in your hands just to release the grassy aroma and add to the salsa. Sparingly season with salt and pepper to taste, keeping in mind that the filet will bring its own seasoning to the plate.
• Slice the beef to order, keep portion at 6 ounces. Shingle meat. Drape a good big spoonful of salsa over meat, but let the perfect wall-to-wall pink of the fillet show - don't hide that beauty under carelessly placed salsa. Drizzle with some of the remaining fry oil to finish. Do not season further.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine 2 cups salt with 3 tablespoons thyme and 3 tablespoons rosemary. Add egg whites and 2/3 cup water; mix until thoroughly combined. A little at a time, add up to 2 cups flour, beating on medium speed, until mixture forms a firm, homogenous dough, 2 to 3 minutes. The dough should be firm but not too moist or sticky. If necessary, knead in additional flour or water. Form dough into a square; wrap in plastic. Let rest at room temperature at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees. Rinse tenderloin, and pat dry. Heat butter and olive oil in a large skillet set over medium-high heat. When skillet is hot, add beef. Sear well on all sides, about 1 1/2 minutes per side. Transfer tenderloin to a wire rack set over a baking pan to cool, 5 minutes.
• On a lightly floured surface, roll out dough to an approximately 10-by-15-inch rectangle (rectangle should be large enough to completely encase tenderloin). Sprinkle remaining 1/4 cup thyme, 1/4 cup rosemary, the sage, bay leaves, parsley, and garlic over dough. Remove twine from tenderloin, and place it in the center of the dough. Roll dough around beef, completely encasing it. Press edges together to seal. Carefully transfer wrapped beef to a roasting pan. In a small bowl, mix egg yolks with 2 teaspoons water; brush entire surface of dough with egg wash. Sprinkle remaining 2 tablespoons salt over the top.
• Place baking pan in center of oven. Roast until crust is light golden and an instant-read thermometer inserted into center registers 125 degrees to 130 degrees (for medium-rare), allowing 10 to 12 minutes per pound. Remove pan from oven; let rest at room temperature 1 hour.
• When ready to serve, slice off the crust at one end, and remove beef; discard crust. Season beef with pepper, slice, and serve.

Steps:

• Preheat oven to 425°F.
• Pat beef dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown beef (excluding ends), turning occasionally, about 6 minutes total. Transfer beef to a shallow roasting pan, reserving pan drippings in skillet.
• Stir together salt, rosemary, pepper, and water until mixture resembles wet sand. Pat salt mixture onto top and sides of meat to coat evenly and roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 130°F for medium-rare, 25 to 30 minutes.
• Let meat stand in roasting pan 5 minutes. Remove salt crust and transfer meat to a cutting board. Cut into 1/2-inch-thick slices and spoon meat juices from skillet over slices.

Steps:

• Stir flour, coarse salt, 1/4 cup minced herbs and black pepper in large bowl to blend. Beat egg whites in medium bowl just until foamy. Gradually pour 1/2 cup plus 2 tablespoons water, then egg whites into flour mixture. Using wooden spoon, stir until mixture begins to clump together. Knead in bowl, adding more water by tablespoonfuls until firm moist dough forms. Turn dough out onto floured surface. Knead until smooth, about 4 minutes. Form into ball. Cover dough with plastic; let rest at least 4 hours and up to 24 hours at room temperature.
• Preheat oven to 400°F. Heat oil in heavy large skillet over medium-high heat. Add beef to skillet; brown on all sides, about 5 minutes. Transfer to plate.
• Roll out dough on floured surface to 13 x 10-inch rectangle. Place beef in center of dough. Sprinkle 1/4 cup minced herbs all over beef. Wrap dough tightly around beef; pinch edges firmly to seal. Place seam side up on baking sheet.
• Roast until thermometer inserted through dough into center of beef registers 120°F for rare, about 25 minutes. Remove from oven; let beef stand at least 30 minutes and up to 1 hour (beef will continue cooking, becoming medium-rare after about 30 minutes). Cut crust to open. Remove beef and cut into thick slices. Arrange on platter. Sprinkle lightly with fleur de sel.