Kosher Salt Crusted Filet of Beef Tenderloin Recipes

Scott Phillips

Ingredients

For the common salt crust:

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

For the beef:

• ane 2-lb. well-trimmed, centre-cut beef tenderloin (at least 3 inches in diameter)
• Kosher table salt or sea salt and freshly ground black pepper
• ane/4 cup unsalted butter
• two Tbs. extra-virgin olive oil
• one large egg yolk

• Nutritional Sample Size without added vinaigrette
• Calories (kcal) : 410
• Fat Calories (kcal): 250
• Fat (k): 28
• Saturated Fat (yard): 12
• Polyunsaturated Fat (g): 1
• Monounsaturated Fat (chiliad): 11
• Cholesterol (mg): 185
• Sodium (mg): 560
• Carbohydrates (thousand): 0
• Cobweb (grand): 0
• Protein (g): 37

Preparation

Make the common salt crust:

• 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 little at a time until the dough is house and feels slightly dry and potent, like Play-Doh , 2 to 3 minutes in a mixer. Without a mixer, you'll need to knead the dough by manus. The dough shouldn't exist moist or sticky, and you might not need all 3 cups flour. Cover the bowl with plastic wrap and let rest at room temperature for 2 hours. If making ahead, refrigerate for up to 24 hours.
  

Prepare the beefiness:

• If the common salt crust has been refrigerated, bring it to room temperature. Heat the oven to 400°F. Pat the beefiness dry with paper towels and season it lightly with salt and pepper. Oestrus the butter and oil in a heavy skillet over medium-high heat. When the butter has melted and is starting to bubble, add together the beef. Sear it until browned on all sides, basting with the butter and oil mixture in the pan, about 2 minutes per side. Transfer to a plate. Discard the excess fat in the skillet.
• In a minor bowl, shell the egg yolk with 2 Tbs. water and ready bated.
• Lightly flour a work surface. Roll out the salt crust dough into a rectangle large enough to easily wrap and enclose the beef without stretching or fierce the dough. Set the beef on the dough and lift up each side to enclose the beef as if you're folding an envelope . Printing the seams together and transfer to a heavy baking sheet (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 entire surface of the dough with the egg yolk coat and sprinkle with a little salt.
  
• Roast on a center rack until an instant-read thermometer inserted through the crust and into the centre of the meat registers 125°F for medium rare, 25 to 28 minutes; check early to avoid overcooking. (For rare, melt the beef to 120°F; for medium, melt to 130°F. The temperature will rise a few degrees while the meat rests.) Allow residuum for thirty minutes in the chaff.

To serve:

• Set a mound of the warm tater salad on each plate. Using a paring knife, cut off the top of the salt crust . (You can do this at the tabular array for more drama.) With a fork, gently lift out the beef and set information technology on a carving board. Slice into four pieces. Set a portion of beef on the potato salad. Spoon some of the vinaigrette over the beefiness and sprinkle with table salt and pepper.
  

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Reviews (four reviews)

• 

  Leisa_VA | 05/02/2016

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

• 

  moebears | 02/fifteen/2014

  Made this for Christmas dinner. Beautifully tender, delicious, perfect. Guests raved, and then easy! Will definitely make again.

• 

  idahogourmet | 12/11/2012

  If you lot want to impress someone or share a special bottle of wine with friends - make this recipe. This is my "go to" recipe for a special occasion and it is and then like shooting fish in a barrel to prepare. The salt crust makes cooking this expensive cut of meat foolproof. Plus, it is a 1-dish meal with the meat, starch, and vegetable on 1-plate. Pair it with a simple light appetizer or salad and dessert and your guests will go abroad raving about the fantastic dinner they just had.

• 

  gmhcooking | 12/17/2011

  I accept 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'southward not that its old).. Nosotros tried many techniques to get a decent dinner put together and and so I establish this. Since we all like our roast medium rare I do not fifty-fifty accept to poke a hole (that lets steam & estrus out) but just rely on time and and then letting it balance up to an hour. Meat is perfectly cooked & still hot for serving. I add herbs to the parcel for additional flavor. But don't forget to sear the meat outset.... it'due south not a footstep yous want to skip for information technology 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

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