BEEF TENDERLOIN IN SALT CRUST
Provided by Alton Brown
Categories main-dish
Time 5h40m
Yield 10 to 12 servings
Number Of Ingredients 8
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.
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
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
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
CENTER CUT TENDERLOIN ROAST
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F.
- Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.
- Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
- Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.
SALT-CRUSTED BEEF TENDERLOIN RECIPE BY TASTY
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
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
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
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
More about "good eats beef tenderloin in salt crust alton brown 2004 recipes"
ROASTED BEEF TENDERLOIN IN SALT CRUST RECIPE | ALTON BROWN
From altonbrown.com
4.7/5 (14)Category MainsServings 10-12Estimated Reading Time 2 mins
- 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.
10 BEST ALTON BROWN ROAST BEEF ROAST RECIPES | YUMMLY
From yummly.com
"GOOD EATS" TENDER IS THE LOIN I (TV EPISODE 2006) - IMDB
From imdb.com
RE: SUPER BOWL NOSH- BEEF TENDERLOIN IN SALT CRUST
From canning2.groups.io
10 BEST ALTON BROWN ROAST BEEF RECIPES | YUMMLY
From yummly.com
7 BEEF IDEAS | BEEF, BEEF TENDERLOIN, BEEF RECIPES
From pinterest.co.uk
SEAFOOD | ALLISON COOKS ALTON'S GOOD EATS
From allisoncooksgoodeats.com
BEEF TENDERLOIN ALTON BROWN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO ROAST A BEEF TENDERLOIN IN A SALT CRUST | KITCHN
From thekitchn.com
ALTON BROWN'S BEEF TENDERLOIN ROAST - EAT LIKE NO ONE ELSE
From eatlikenoone.com
GOOD EATS - SEASON 7 EPISODE 20: EAT THIS ROCK! - METACRITIC
From metacritic.com
BEEF TENDERLOIN IN SALT CRUST : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
GOOD EATS: SEASON 0 (1999) — THE MOVIE DATABASE (TMDB)
From themoviedb.org
GOOD EATS BEEF TENDERLOIN IN SALT CRUST (ALTON BROWN 2004 ...
From pinterest.com
GOOD EATS BEEF TENDERLOIN IN SALT CRUST (ALTON BROWN 2004 ...
From fooddiez.com
ALTON BROWN BEEF TENDERLOIN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ALTON BROWN PRIME RIB RECIPE : ALTON BROWN PRIME RIB ...
From abideblogs.blogspot.com
TENDER IS THE LOIN 2 | GOOD EATS | COOKING CHANNEL
From cookingchanneltv.com
ALTON BROWN ROAST BEEF TENDERLOIN : OPTIMAL RESOLUTION ...
From recipeschoice.com
10 BEST ALTON BROWN ROAST BEEF RECIPES - FOOD NEWS
From foodnewsnews.cc
BEEF TENDERLOIN ROASTED IN AN HERB INFUSED SALT CRUST RECIPES
From recipesforweb.com
ALTON BROWN SALT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALTON BROWN PRIME RIB OVEN / ALTON BROWN PRIME RIB RECIPE ...
From nyanimiracru.blogspot.com
COOKING BEEF TENDERLOIN ALTON BROWN - ALL INFORMATION ...
From therecipes.info
GOOD EATS BEEF STEW RECIPE | ALTON BROWN | FOOD NETWORK RECIPE
From crecipe.com
SALT CRUSTED TENDERLOIN ALTON BROWN : OPTIMAL RESOLUTION ...
From recipeschoice.com
GOOD EATS BEEF TENDERLOIN - COOKEATSHARE
From cookeatshare.com
ALTON BROWN BEEF TENDERLOIN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
GOOD EATS BEEF STEW RECIPE | ALTON BROWN | FOOD NETWORK ...
From mastercook.com
BEEF TENDERLOIN ROASTED IN A SALT CRUST - RECIPE - FINECOOKING
From finecooking.com
ALTON BROWN TENDERLOIN SALT - COOKEATSHARE
From cookeatshare.com
RECIPE: SALT CRUSTED FILLET OF BEEF RECIPE - FOOD NEWS
From foodnewsnews.com
PORK TENDERLOIN RECIPE ALTON BROWN RECIPES ALL YOU NEED …
From stevehacks.com
EPISODES BY SEASON | ALLISON COOKS ALTON'S GOOD EATS
From allisoncooksgoodeats.com
ALTON BROWN'S BROILED SIRLOIN STEAK RECIPE - EAT LIKE NO ...
From eatlikenoone.com
SALT-CRUSTED BEEF TENDERLOIN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love