Beef Tenderloin Roasted In A Salt Crust Recipes

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BEEF TENDERLOIN IN SALT CRUST



Beef Tenderloin in Salt Crust image

Provided by Alton Brown

Categories     main-dish

Time 5h40m

Yield 10 to 12 servings

Number Of Ingredients 8

5 cups all-purpose flour
3 cups kosher salt
3 tablespoons fresh ground black pepper
5 egg whites
1 1/2 cups water
1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
1 (6 to 7-pound) whole beef tenderloin, trimmed
1 tablespoon olive oil

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.

SALT-CRUSTED BEEF TENDERLOIN RECIPE BY TASTY



Salt-Crusted Beef Tenderloin Recipe by Tasty image

Here's what you need: beef tenderloin, pepper, kosher salt, fresh rosemary, water

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 5

2 lb beef tenderloin
pepper, to taste
3 lb kosher salt
2 tablespoons fresh rosemary
1 cup water

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!

Nutrition Facts : Calories 228 calories, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 33 grams, Sugar 0 grams

SALT ENCRUSTED BEEF TENDERLOIN



Salt Encrusted Beef Tenderloin image

Beef tenderloin roasted in a sealed salt crust and herbs is tender, moist and delicious--an impressive special occasion main dish.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 6

Number Of Ingredients 9

¼ cup chopped fresh sage, divided
¼ cup chopped fresh parsley, divided
2 ½ cups all-purpose flour
1 ¼ cups Diamond Crystal® Kosher Salt
4 teaspoons coarsely ground black pepper
3 egg whites
¾ cup water
1 (2.5 pound) well-trimmed beef tenderloin*
1 tablespoon extra virgin olive oil

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.

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



Beef Tenderloin Roast image

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

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 7

2 tablespoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 beef tenderloin roast (3-1/2 pounds)
1 cup beef broth

Steps:

  • 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



Beef Tenderloin With Roasted Shallots image

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

Time 1h45m

Yield 6

Number Of Ingredients 12

¾ pound shallots, halved lengthwise and peeled
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
¾ cup port wine
1 ½ teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Steps:

  • 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



Beef Tenderloin in Herbed Salt Crust image

Categories     Beef     Herb     Roast     Quick & Easy     Rosemary     Beef Tenderloin     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 (1 1/2-lb) beef tenderloin roast (3 1/2 inches in diameter)
1 1/2 tablespoons olive oil
2 cups kosher salt
1 tablespoon dried rosemary, crumbled
2 teaspoons black pepper
1/2 cup water

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.

BEEF TENDERLOIN WITH HERB SALT CRUST



Beef Tenderloin with Herb Salt Crust image

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

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

2 cups plus 2 tablespoons coarse salt
1/4 cup plus 3 tablespoons fresh thyme leaves
1/4 cup plus 3 tablespoons fresh rosemary leaves
2 large eggs, separated
2 to 2 1/2 cups all-purpose flour, plus more for dusting
1 piece (about 4 1/2 inches in diameter and 2 to 3 pounds) beef tenderloin, tied, room temperature
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
10 fresh sage, leaves
2 dried bay leaves
1 cup fresh flat-leaf parsley leaves
6 cloves garlic thinly, sliced
Freshly ground black pepper

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.

BEEF TENDERLOIN ROASTED IN AN HERB-INFUSED SALT CRUST



Beef Tenderloin Roasted in an Herb-Infused Salt Crust image

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

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups kosher salt
4 tablespoons fresh thyme leaves
1 tablespoon rosemary, minced fresh
2 large egg whites
2/3 cup water
2 -3 cups all-purpose flour
1 boneless beef tenderloin (about 2 pounds,4 inches wide, 5 inches thick)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large egg yolk
1 teaspoon fresh thyme leave
2 tablespoons coarse sea salt
fresh ground black pepper

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.

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



Salt-Encrusted Beef Tenderloin image

Categories     Beef     Herb     Roast     Winter     Pastry     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

2 1/2 cups all purpose flour
1 1/2 cups coarse salt
1/2 cup minced assorted fresh herbs (such as rosemary, oregano, thyme and Italian parsley)
2 tablespoons ground black pepper
2 large egg whites
1/2 cup plus 4 tablespoons water
2 tablespoons olive oil
1 1 1/2-pound (thick-end) piece beef tenderloin, trimmed
Fleur de sel or other salt

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.

GOOD EATS BEEF TENDERLOIN IN SALT CRUST (ALTON BROWN 2004)



Good Eats Beef Tenderloin in Salt Crust (Alton Brown 2004) image

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

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
5 cups all-purpose flour
3 cups kosher salt
3 tablespoons black pepper
5 egg whites, beaten thoroughly with
1 1/2 cups water
6 lbs beef tenderloin
1 tablespoon olive oil

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).

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.
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SALT CRUSTED BEEF ROAST RECIPE - THERESCIPES.INFO
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.
From therecipes.info
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TOP 49 BEEF TENDERLOIN COOKING GUIDE RECIPES
Optional: Bring tenderloin up to room temperature before baking.Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.
From mcswe.tibet.org
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BEEF TENDERLOIN IN SALT CRUST - HOUSE OF ANNIE
Made a dough using flour, salt, pepper, egg whites, and chopped parsley. Rolled the dough out flat and laid the beef in the middle. Pulled up the dough around it and crimped the edges. The dough was quite wet so had to use the extra dough to …
From houseofannie.com
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ROASTED BEEF TENDERLOIN RECIPE - HOW TO COOK A TENDERLOIN ROAST
2021-10-28 Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat.
From thepioneerwoman.com
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BEEF TENDERLOIN IN HERBED SALT CRUST - THE FANCY PANTS KITCHEN
2021-02-04 Transfer beef to a shallow roasting pan or baking sheet. Meanwhile, stir together melted butter, rosemary, Kosher salt and pepper. Pat butter mixture on top and sides of meat to coat evenly. Place tenderloin beef in oven and roast until instant-read thermometer reads 130°F, approximately 20-25 minutes.
From thefancypantskitchen.com
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BEEF TENDERLOIN W/HERBED SALT CRUST - BIGOVEN.COM
1) Preheat oven to 425 degrees. 2) Finely chop rosemary. 3) Pat beef dry. Heat oil in a skillet over moderately high heat. Add beef to pan and cook for 6 minutes, occasionally turning to sear all sides of roast. 4) Transfer beef to a shallow roasting pan, reserving pan drippings in skillet. 5) Stir together salt, pepper, rosemary, and melted ...
From bigoven.com
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EASY WHOLE BEEF TENDERLOIN ROAST - BEST BEEF RECIPES
2021-10-09 Wrap your whole tenderloin in plastic wrap tightly. Add to a freezer-safe plastic bag. Squeeze the air out and seal it tightly. Place the bag in an air-tight container. Label with the freezing date, then place in the freezer towards the back so it …
From bestbeefrecipes.com
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BEST BEEF TENDERLOIN ROAST RECIPE (WITH CHERMOULA SAUCE)
2021-12-08 Slow-roast the tenderloin. Place the sheet pan with the rack and seasoned tenderloin on top on the center rack of the heated oven. Roast for 2 to 3 hours at 225 degrees F or until the tenderloin is cooked to an internal temperature between 120 and 125 degrees F for medium-rare. Remove the meat from the oven for now.
From themediterraneandish.com
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SALT CRUSTED BEEF TENDERLOIN RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian ...
From recipeschoice.com
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BREAK-AWAY BEEF TENDERLOIN - WINDSOR SALT
Units: Metric Imperial. Instructions. Heat butter and oil in large heavy frypan over medium-high heat. Sear roast on all sides. Transfer to wire rack and cool 5 minutes. Sprinkle herbs over roast. Line shallow roasting pan with aluminum foil. Combine Windsor ® Kosher Salt and just enough water to form a slightly stiff paste resembling wet snow.
From windsorsalt.com
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RECIPE FOR WAGYU TENDERLOIN IN A SALT CRUST - NAPOLEON
Pat dry and season generously with fresh pepper. Sear thoroughly over preheated grids. Place the seared meat onto a bed of salt. Firmly pack the salt over the wagyu. Roast over indirect heat until a temperature of just under 120°F (49°C)or medium-rare 130°F (54°C) is reached. Serve with your favorite sides.
From napoleon.com
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BEEF TENDERLOIN ROAST CROCK POT - THERESCIPES.INFO
Pioneer Woman Recipes Roast Beef - TheRescipes.info hot www.therecipes.info. Dec 27, 2021The Pioneer Woman's Perfect Pot Roast - For the Love of Food. Remove the roast to a plate. Add 1 cup beef broth {or substitute red wine} to deglaze the pan scraping the bottom with a whisk. Place the roast in a Crock-Pot {or a large oven proof pot if baking}and add enough …
From therecipes.info
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CHEF JOHN TENDERLOIN ROAST - THERESCIPES.INFO
How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. See more result ››.
From therecipes.info
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ROAST BEEF IN SALT CRUST RECIPE - FOOD NEWS
Ingredients 1/3 cup olive oil 1/4 cup grated onion 1 tsp. garlic salt 1 tsp. dried basil 1/2 tsp. dried marjoram 1/2 tsp. dried thyme 1/4 tsp. pepper 4 to 6 pound boneless beef roast (Prime Rib, Eye of Round, Tenderloin) 3 pound box coarse kosher salt 1 1/4 cups water
From foodnewsnews.com
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SALT CRUSTED BEEF TENDERLOIN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
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BEEF TENDERLOIN ROAST RECIPE - 2 SISTERS RECIPES BY ANNA AND LIZ
BAKE in the oven for 40 to 45 minutes, or until the internal temperature on the meat thermometer reads between 130 and 135 degrees. Remove and allow it to rest directly on your cutting board for at least 5 minutes before slicing. This will help the meat retain its juices. Then slice into 1/2-inch thick slices.
From 2sistersrecipes.com
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WHAT IS THE BEST CUT OF BEEF FOR ROAST BEEF
2022-06-24 The best cuts of meat to use for roast beef are as follows: 1 ribeye roast (or equivalent). Tenderloin Roast (serves 2). 3 pound Prime Rib Roast Petite Tender on the Shoulders. 5 Sirloin Tip Center Steak (Sirloin Tip) 6 ounces of bottom round steak 7 Roasted Round Eye of Round. Roasted Sirloin Tip for 8 people.
From thesuperhealthyfood.com
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SLOW-ROASTED BEEF TENDERLOIN RECIPE - SERIOUS EATS
2020-06-25 Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.
From seriouseats.com
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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.

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