Salt-Crusted Beef Tenderloin

Category: Main Course



5 Cups of All-Purpose Flour
2 1/2 - 3 Cups Kosher Salt ( Or Pink Himalayan Sea Salt )
5 Egg Whites
1 1/2 Cups of Water
1/3 to 1/2 Cup fresh chopped herbs/spices (Rosemary, Parsley, thyme. etc)
1 (6 to-7 pound) whole beef tenderloin, trimmed
2 Tablespoon olive oil

Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the eggs whites and water and add to the dry ingredients along with 3 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for a couple of minutes.
Move the picture to a zip-lock bag, seal, and let it sit at room temp for 4-5 hours, or up to 12 hours.

Move dough to a floured surface and roll out to approximately 1/4-inch thickness. Somewhere around a 24” by 18” rectangle. Cut away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough, and press down.

Preheat of to 400 degrees F.

To ensure uniform cooking fold over the slim end of the tenderloin and tie with kitchen twin. Using a large pan or griddle on high heat, brush the tenderloin with olive oil and sear the meat on all sides until browned. 2-3 minutes on each side. Rest the meat for at least 5 minutes or until it is cool to the touches as not to melt the dough.

Place the tenderloin in the center of the dough. Fold the dough over the tenderloin in all directions, be sure to avoid wrapping the tenderloin tightly, as you will want space between the wrap and the meat.
press firmly to make a seal where the dough’s fold meets. check to make sure there are no openings in the dough. cut away any excess dough.
Place the wrapped tenderloin to a cooking sheet, place in the oven and roast to an internal temp of 125 degrees F, about 25 to 30 minutes. Remove from the oven and allow it to sit for 30 minutes up to 1 hour.
Cut the salt crust and remove the meat, discarding the salt crust dough.

Slice and serve immediately.