BEEF TENDERLOIN IN SALT CRUST
- 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.
SALT-CRUSTED BEEF TENDERLOIN RECIPE BY TASTY
- 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.
Nutrition Facts : Calories 228 calories, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 33 grams, Sugar 0 grams
SALT ENCRUSTED BEEF TENDERLOIN
- 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.
Nutrition Facts : Calories 606.9 calories, Carbohydrate 41.2 g, Cholesterol 100.4 mg, Fat 32 g, Fiber 1.9 g, Protein 35.7 g, SaturatedFat 11.9 g, Sodium 19076.3 mg, Sugar 0.3 g
BEEF TENDERLOIN ROAST
This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. -Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Yield 12 servings.
Number Of Ingredients 7
- Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.
Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
BEEF TENDERLOIN WITH ROASTED SHALLOTS
The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.
Provided by Christine L.
Categories 100+ Everyday Cooking Recipes
Number Of Ingredients 12
- Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
- Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
- Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
- Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g
BEEF TENDERLOIN IN HERBED SALT CRUST
- 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.
BEEF TENDERLOIN WITH HERB SALT CRUST
Salt dough is distantly related to huff paste, a concoction of salt, flour, and water used to protect meat from the heat of an open spit; herbs and garlic infuse this wrapped tenderloin with incredible flavor while it cooks. When finished, the salt crust will be discarded.
Provided by Martha Stewart
Number Of Ingredients 13
- 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.
BEEF TENDERLOIN ROASTED IN AN HERB-INFUSED SALT CRUST
otherwise known as: "Rôti de Filet de Boeuf en Croûte de Sel aux Herbes" from a french cookbook - here for safe keeping Looks like a lot of steps but it really isn't very hard.
Provided by petlover
Categories Roast Beef
Yield 6-8 serving(s)
Number Of Ingredients 13
- 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.
Nutrition Facts : Calories 205.5, Fat 5.4, SaturatedFat 1.9, Cholesterol 35.8, Sodium 40071.7, Carbohydrate 32.5, Fiber 1.4, Sugar 0.2, Protein 6.1
SALT-ENCRUSTED BEEF TENDERLOIN
- 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.
GOOD EATS BEEF TENDERLOIN IN SALT CRUST (ALTON BROWN 2004)
We watched AB make this on his 'Good Eats' show and it looks so succulent and is surprisingly simple to make! He states: "It's difficult to get salt to stay on something other than a flat surface, so using a dough method works best".
Provided by 2Bleu
Categories Roast Beef
Yield 8 serving(s)
Number Of Ingredients 10
- 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).
Nutrition Facts : Calories 1308, Fat 71.5, SaturatedFat 27.4, Cholesterol 292.4, Sodium 42679, Carbohydrate 61.8, Fiber 3.1, Sugar 0.4, Protein 96.6
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- Combine the flour, salt, and pepper in a large mixing bowl. In another bowl, whisk together 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 at least 2 hours or up to 24 hours.
- In order to achieve uniform cooking, fold over the slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle to its highest setting. Brush the tenderloin with the olive oil and sear on all sides until well browned, about 10 minutes. Rest the meat until it is cool to the touch so as not to melt the dough, at least 10 minutes.
- Transfer the dough to a floured surface and roll out to 1/4-inch thick, approximately a 24-by-18-inch rectangle. Trim away extra dough and brush away any excess flour, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.
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Top Asked Questions
How to cook salt roasted beef tenderloin?Out of the oven, rest the roast for 15 minutes before removing the salt crust, slicing, and serving the beef tenderloin. The very best way to serve a salt-roasted beef tenderloin is bringing the whole roast to the table and then cracking open the salt crust to oohs and ahhs.
How long to cook a beef tenderloin in the oven?Directions. 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.
How to cook a pork loin Tenderloin in the oven?Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the tenderloin and sear until browned, about 2 minutes on each side, 8 minutes total cook time. Transfer the tenderloin onto the salt on the baking sheet. Cover the tenderloin with the salt mixture.
How to cook beef tenderloin with grapeseed oil?Using your hands, rub the grapeseed oil over the beef to coat all sides and then sprinkle it evenly with black pepper. Brown the beef tenderloin, using tongs to turn it as necessary so it gets thoroughly browned on every side, including the ends. You want the meat to have a nice crust all around to create a barrier for the salt crust.