Best 11 Beef Tenderloin Roasted In An Herb Infused Salt Crust Recipes

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Indulge in the culinary masterpiece that is beef tenderloin, roasted to perfection within a protective and flavorful herb-infused salt crust. This classic dish is a symphony of textures and flavors, where the tender and succulent beef is encased in a crispy and aromatic crust, infused with the essence of aromatic herbs. Prepare to embark on a culinary journey, as we uncover the secrets of creating this exceptional dish, ensuring that every bite is a delightful experience, tantalizing your taste buds and leaving you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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.

HERB CRUSTED BEEF TENDERLOIN



Herb Crusted Beef Tenderloin image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26

2 pounds center cut beef tenderloin, trimmed
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons minced garlic
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Potato Flan, recipe follows
1 cup Red Onion Marmalade, recipe follows
1 tablespoon unsalted butter
3 tablespoons minced garlic
9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
1/2 pound gruyere, grated
3 eggs
1 1/2 cups heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 tablespoons olive oil
1 1/2 pounds red onion, thinly sliced
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup ruby port
1/2 cup red wine vinegar
1 1/2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
  • Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
  • Preheat the oven to 375 degrees F.
  • Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
  • Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
  • Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
  • In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

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.

HERBED AND SPICED ROASTED BEEF TENDERLOIN



Herbed and Spiced Roasted Beef Tenderloin image

Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)

Provided by Eileen D.

Categories     Main Dish Recipes     Roast Recipes

Time 6h55m

Yield 8

Number Of Ingredients 12

2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon grated orange zest
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons olive oil
2 (2 pound) beef tenderloin roasts, trimmed

Steps:

  • In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
  • Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g

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

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 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

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

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

HERB-CRUSTED BEEF TENDERLOIN



Herb-Crusted Beef Tenderloin image

We enjoy easy-to-prepare entrees using fresh herbs, and often serve this tenderloin with steamed veggies. This one smells amazing in the kitchen and would be simple to serve guests. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 beef tenderloin roast (3 to 3-1/2 pounds)
4 tablespoons olive oil, divided
1 teaspoon pepper
1/2 teaspoon salt
6 tablespoons Dijon mustard
6 garlic cloves, minced
2 tablespoons plus 1-1/2 teaspoons minced fresh thyme, divided
2 tablespoons plus 1-1/2 teaspoons minced fresh rosemary, divided

Steps:

  • Rub tenderloin with 1 tablespoon oil; sprinkle with pepper and salt. In a large skillet, brown beef on all sides. Transfer to a rack in a shallow roasting pan., Combine mustard, garlic, 2 tablespoons thyme, 2 tablespoons rosemary and remaining oil; brush over roast., Bake, uncovered, at 425° for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing. Sprinkle with remaining herbs before serving.

Nutrition Facts : Calories 323 calories, Fat 17g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

BEEF ROASTED IN SALT CRUST



Beef Roasted in Salt Crust image

Categories     Beef     Roast     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 3

3 cups coarse salt
3/4 cup water
a 6-to-8 pound standing rib roast, trimmed

Steps:

  • In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.

Tips:

  • Choose the Right Cut of Beef: Select a tenderloin roast that is at least 2 inches thick and has a good amount of marbling.
  • Make Sure the Beef is Properly Tied: This will help the roast cook evenly.
  • Use Fresh Herbs: Fresh herbs will provide the best flavor.
  • Don't Overcook the Beef: Beef tenderloin is a very tender cut of meat, so it is important to not overcook it. Cook the roast to an internal temperature of 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 155 degrees Fahrenheit for medium-well.
  • Let the Beef Rest Before Slicing: This will allow the juices to redistribute throughout the roast, resulting in a more tender and flavorful dish.

Conclusion:

Beef tenderloin roasted in an herb-infused salt crust is a delicious and impressive dish that is perfect for a special occasion. The salt crust helps to create a flavorful and crispy exterior, while the herbs add a delicious aromatic flavor. This dish is sure to be a hit with your guests.

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