Beef Tenderloin Roasted In A Salt Crust Recipes

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!

Steps:

• Stir flour, coarse salt, 1/4 cup minced herbs and black pepper in large bowl to blend. Beat egg whites in medium bowl just until foamy. Gradually pour 1/2 cup plus 2 tablespoons water, then egg whites into flour mixture. Using wooden spoon, stir until mixture begins to clump together. Knead in bowl, adding more water by tablespoonfuls until firm moist dough forms. Turn dough out onto floured surface. Knead until smooth, about 4 minutes. Form into ball. Cover dough with plastic; let rest at least 4 hours and up to 24 hours at room temperature.
• Preheat oven to 400°F. Heat oil in heavy large skillet over medium-high heat. Add beef to skillet; brown on all sides, about 5 minutes. Transfer to plate.
• Roll out dough on floured surface to 13 x 10-inch rectangle. Place beef in center of dough. Sprinkle 1/4 cup minced herbs all over beef. Wrap dough tightly around beef; pinch edges firmly to seal. Place seam side up on baking sheet.
• Roast until thermometer inserted through dough into center of beef registers 120°F for rare, about 25 minutes. Remove from oven; let beef stand at least 30 minutes and up to 1 hour (beef will continue cooking, becoming medium-rare after about 30 minutes). Cut crust to open. Remove beef and cut into thick slices. Arrange on platter. Sprinkle lightly with fleur de sel.

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.

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.

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.