Season Beef Tenderloin for on Salt Block

Scott Phillips

Ingredients

For the salt crust:

• 2 cups kosher or sea salt
• 3 large egg whites
• two/3 cup water
• 2 to 3 cups all-purpose flour

For the beef:

• 1 two-lb. well-trimmed, center-cut beef tenderloin (at to the lowest degree iii inches in bore)
• Kosher salt or sea common salt and freshly ground black pepper
• one/4 loving cup unsalted butter
• 2 Tbs. extra-virgin olive oil
• 1 large egg yolk

• Nutritional Sample Size without added vinaigrette
• Calories (kcal) : 410
• Fat Calories (kcal): 250
• Fat (chiliad): 28
• Saturated Fat (k): 12
• Polyunsaturated Fat (g): ane
• Monounsaturated Fatty (g): 11
• Cholesterol (mg): 185
• Sodium (mg): 560
• Carbohydrates (thousand): 0
• Cobweb (g): 0
• Protein (k): 37

Preparation

Make the salt chaff:

• In a stand mixer (use the paddle attachment) or in a big bowl, combine the salt, egg whites, and water. On medium speed or with a wooden spoon, mix in the flour a petty at a time until the dough is house and feels slightly dry and potent, similar Play-Doh , 2 to 3 minutes in a mixer. Without a mixer, you'll need to knead the dough by hand. The dough shouldn't be moist or sticky, and y'all might not need all 3 cups flour. Cover the bowl with plastic wrap and let residuum at room temperature for ii hours. If making alee, refrigerate for up to 24 hours.
  

Prepare the beef:

• If the salt crust has been refrigerated, bring it to room temperature. Rut the oven to 400°F. Pat the beef dry out with paper towels and season information technology lightly with salt and pepper. Heat the butter and oil in a heavy skillet over medium-high heat. When the butter has melted and is starting to bubble, add the beef. Sear it until browned on all sides, basting with the butter and oil mixture in the pan, most 2 minutes per side. Transfer to a plate. Discard the backlog fat in the skillet.
• In a small basin, vanquish the egg yolk with two Tbs. water and gear up aside.
• Lightly flour a work surface. Gyre out the salt chaff dough into a rectangle large enough to easily wrap and enclose the beef without stretching or tearing the dough. Ready the beef on the dough and elevator upwards each side to enclose the beef equally if you're folding an envelope . Printing the seams together and transfer to a heavy blistering sail (a large, apartment metallic spatula works well for the transfer). If the dough cracks or tears, patch it with a piece of dough pinched from a thicker area. Brush the unabridged surface of the dough with the egg yolk glaze and sprinkle with a little table salt.
  
• Roast on a center rack until an instant-read thermometer inserted through the crust and into the middle of the meat registers 125°F for medium rare, 25 to 28 minutes; cheque early on to avert overcooking. (For rare, cook the beef to 120°F; for medium, cook to 130°F. The temperature volition ascension a few degrees while the meat rests.) Permit balance for 30 minutes in the chaff.

To serve:

• Set up a mound of the warm potato salad on each plate. Using a dent knife, cut off the superlative of the common salt crust . (Yous can do this at the tabular array for more drama.) With a fork, gently elevator out the beef and set it on a etching board. Slice into four pieces. Ready a portion of beef on the white potato salad. Spoon some of the vinaigrette over the beef and sprinkle with table salt and pepper.
  

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Reviews (4 reviews)

• 

  Leisa_VA | 05/02/2016

  I served this recipe/method to my guests (10) this past Sabbatum. The table salt-crusted method is but outstanding. I've read other reviews other places which complained about the high common salt taste, so I wrapped the meat in parchment paper. I would recommend any having such concerns do the same. I took the meat out at 122 and had perfect medium rare. The temp increased about 10 degrees after taking it out of the oven. I thought that the vinaigrette was a bit on the acidic side, and I added some love to soften the border. Not to brand it sweet, only just to soften. I used Klondike gourmet (minor new) potatoes which were available. I microwaved and then finished in toaster oven. If they are bachelor, I would recommend using. The melange of flavors was simply stupendous in every way. It was really extraordinary how the beef cooked evenly throughout. It was juicy and tender--like none other. All of my guests enjoyed this meal. I will definitely serve this beautiful and elegant repast again. Thank you for this well-crafted recipe.

• 

  moebears | 02/fifteen/2014

  Made this for Christmas dinner. Beautifully tender, delicious, perfect. Guests raved, and so piece of cake! Will definitely make over again.

• 

  idahogourmet | 12/xi/2012

  If yous desire to print someone or share a special canteen of vino with friends - make this recipe. This is my "go to" recipe for a special occasion and information technology is so easy to set up. The salt crust makes cooking this expensive cut of meat foolproof. Plus, it is a 1-dish repast with the meat, starch, and vegetable on 1-plate. Pair it with a simple light appetizer or salad and dessert and your guests will get away raving almost the fantastic dinner they just had.

• 

  gmhcooking | 12/17/2011

  I have been making this recipe for years after much research. I cook the Xmas roast every year in my mother in law's poorly performing oven (& it'south not that its one-time).. We tried many techniques to get a decent dinner put together and then I found this. Since nosotros all like our roast medium rare I practise not fifty-fifty have to poke a hole (that lets steam & heat out) simply just rely on fourth dimension and and then letting it residuum up to an 60 minutes. Meat is perfectly cooked & however hot for serving. I add together herbs to the package for boosted flavor. Just don't forget to sear the meat first.... information technology's non a pace you want to skip for it aids in keeping all of the juices where they belong.

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Source: https://www.finecooking.com/recipe/beef-tenderloin-roasted-in-a-salt-crust