Roasted Beef Tenderloin in Salt Crust Recipe
Alton Brown's secret to perfect medium-rare beef tenderloin is to cook the meat in a salt crust for even cooking and plenty of flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at altonbrown.com.
Cooking tools:
- Rolling pin
- Instant-read thermometer
- Griddle
- Butcher's twine
- Pastry brush
- Potato masher
- Mixing bowl
- Whisk
- Zip-top bag
- Oven
- Baking sheet
- Chef's knife
- Tongs
- Measuring spoon
Ingredients
- 5 cups all-purpose flour, plus extra for rolling
- 3 cups kosher salt
- 3 tablespoons fresh ground black pepper
- 5 large egg whites
- 1 1/2 cups water
- 1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
- 1 (6- to 7-pound) beef tenderloin, trimmed
- 1 tablespoon olive oil
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