Salt-crusted beef tenderloin
Food Wishes · ♥ 1.8K likes · 77.6K views · 35 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cloves garlic
- freshly ground black pepper
- 1 whole egg white
Whisk a clove of crushed garlic and black pepper into one egg white.
- 2 lb center cut beef tenderloin roast
- coarse sea salt
Brush the egg white generously over the whole tenderloin.
- 2 whole rosemary sprigs
Cover the bottom of the baking dish with about a quarter inch of coarse salt; roll the beef in it, pressing salt on all sides and ends; salt the rest of the dish bottom; optionally add a couple of rosemary sprigs.
Encasing the tenderloin in salt
Leave at room temperature 30 minutes so the meat warms, the crust sets and the salt seasons it.
Insert a probe thermometer to the center, not leaning on the dish edge; set the alarm at 116 because the temperature climbs up to 10 degrees.
Roast in the center of a 475 degree oven about 20 to 25 minutes, to a finished internal temperature of about 125.
Rest at least 15 minutes, then crack off the crust; optionally brown the surface in a hot pan before carving.