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
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
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.
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Naresh Rai
[email protected]This recipe was easy to follow and the beef turned out great. The herb salt crust added a nice flavor. I will definitely be making this again.
Shapon Sk
[email protected]This is a great recipe for a special occasion. The beef was cooked perfectly and the herb salt crust was delicious. I served it with a red wine sauce and it was a perfect meal.
Avisek Ray
[email protected]I'm not a big fan of beef, but I really enjoyed this dish. The beef was cooked perfectly and the herb salt crust was amazing. I'll definitely be making this again.
Tristan_ Lessus
[email protected]This recipe is fantastic. I've made it several times now and it's always a hit. The beef is so tender and juicy, and the herb salt crust is delicious. I highly recommend it!
Leonard Liyenda
[email protected]I love this recipe! The beef is always cooked perfectly and the herb salt crust is so flavorful. It's a great dish to impress your guests.
Robert Login
[email protected]I followed the recipe exactly and the beef turned out amazing. It was cooked perfectly and the herb salt crust was delicious. I served it with a simple salad and it was a perfect meal.
Golaki
[email protected]This recipe is a keeper. The beef was so tender and flavorful, and the herb salt crust was the perfect touch. I will definitely be making this again and again.
Rozan Raheem
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The beef was cooked to perfection and the herb salt crust added a wonderful flavor. I'll definitely be making this again.
hikmat himat
[email protected]I've made this recipe several times now and it's always a success. The beef comes out so tender and juicy, and the herb salt crust is delicious. It's a great dish for special occasions or a romantic dinner.
Yasser Zaytoun
[email protected]This is my new go-to recipe for beef tenderloin. It's always a hit with my family and friends. The beef is always cooked perfectly and the herb salt crust is so flavorful. I highly recommend it!
Dilawar Gujjar
[email protected]I made this recipe for a special occasion and it did not disappoint. The beef was so tender and juicy, and the herb salt crust added a wonderful flavor. It was a real crowd-pleaser.
Harmony Bowla
[email protected]This dish was a hit at my dinner party. The beef was incredibly tender and flavorful. The herb salt crust was the perfect touch. Everyone loved it!
Rain Drop
[email protected]I'm not much of a cook, but this recipe was easy to follow and turned out perfect. The beef was cooked to perfection and the herb salt crust was amazing. Will definitely be making this again!
Praise Ehiorobo
[email protected]This recipe was an absolute delight! The beef tenderloin came out so tender and juicy, and the herb salt crust added a delicious flavor. My guests raved about it. Highly recommend!