Salt-crusted beef tenderloin

Whisk a crushed garlic clove, black pepper and one egg white.

Brush the egg white generously over the whole tenderloin, top, bottom and sides.

Cover the bottom of the baking dish with about a quarter inch of coarse salt, roll the meat in it, pressing salt onto all sides and ends, and add more around it; tuck in a couple of rosemary sprigs.

Leave at room temperature 30 minutes so the meat warms and the crust dries and sets.

Insert a probe thermometer to the center without leaning it on the dish; roast at 475 degrees about 20 to 25 minutes, pulling at 116 for a finished temperature of about 125.

Rest at least 15 minutes, then crack off and remove the crust.

Optionally brown the surface in a hot pan before carving at the table; slice.