Salt Crusted Roast Beef Recipes

Steps:

• Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.
• 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.
• Preheat oven to 400 degrees F.
• 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.
• Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 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. Slice and serve immediately.

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
• Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
• Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

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:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

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:

• Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
• Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.
• In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
• Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.
• Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
• Remove the roast from the oven and let it rest for 5 minutes.
• For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.
• Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
• Cook's note: Have your butcher remove the ribs from the roast.

Steps:

• Combine oil, garlic salt, basil, marjoram, thyme and pepper in heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.
• Line roasting pan with aluminum foil. Combine course kosher salt and the water thoroughly until salt is well moistened. (Do not add more water). Pat 1 cup of moistened salt into a 1/2 inch thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Carefully pack remaining salt mixture around meat to encase meat.
• Place roast in a 425 degree oven and roast about 16 - 18 minutes per pound for rare (140 degrees), 20 to 22 minutes per pound for medium (160 degrees), or 25-30 minutes per pound for well done (170 degrees). For best results, use a meat thermometer to check internal temperature.
• Remove roast when thermometer registers 5 degrees below desired doneness. Let roast stand 5 to 10 minutes in salt crust.
• To remove roast from salt, you may need to use a hammer. After removing crust, whisk away any remaining crystals with a stiff pastry or vegetable brush before carving.
• If using an instant-read thermometer (the kind that isn't inserted before roasting), check the estimated cooking time. Take roast out of the oven 10-15 minutes bsefore it should be done. You may have to poke a hole in the salt crust to insert themometer. Continue roasting, if needed, and test temperature again in 5 minutes. Enjoy!

Steps:

• In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.

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:

• Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2-1/4 to 2-3/4 hours longer or until a thermometer inserted in beef reaches 135° for medium-rare; 140° for medium; 145° for medium-well. (Temperature of roast will continue to rise about 10° upon standing.) Let stand 20 minutes before serving., Remove and discard salt crust. Carve roast into slices.

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:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Trim the beetroot, scrub well and pat dry with kitchen paper. Tip into a roasting tin and toss in 1 tbsp of the oil. Bake for 2 hours until tender. You can check by giving them a squeeze - if cooked they will feel slightly soft. Set aside.
• Sprinkle the surface of the meat with the sea salt and freshly ground black pepper. Heat the remaining oil until very hot in a large frying pan, add the meat and sear on all sides until evenly browned. Transfer to another roasting tin and roast for 40-50 minutes for medium.
• Remove from the oven, set on a board, cover tightly with foil and leave to rest for 10 minutes. While the meat is resting, return the beetroot to the oven to reheat for 10 minutes. Meanwhile, mix the horseradish with the crème fraîche and season with salt and pepper.
• To serve, thinly slice the beef and arrange on warmed plates. Cut each beetroot almost in half and set beside the beef. Spoon horseradish cream on top and sprinkle with parsley and chives. Serve with crushed potatoes with rocket and lemon.