Beef Tenderloin in Salt Crust
                12-22-2006

Ever wonder what DonnySmooth cooks up for the holidays? Well, here it is!! Have fun with it.
This recipe courtesy .of Alton Brown.



  • 5 Cups all purpose flower
  • 3 cups kosher salt
  • 3 tablespoons fresh ground black pepper
  • 5 egg whites
  • 1 1/2 cups water
  • 1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
  • 1 (6 to 7-pound) whole beef tenderloin, trimmed
  • 1 tablespoon olive oil

Instructions:

Place the flower, salt, and pepper in a large 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 you 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 flowered surface and roll out to 3/16-inch thickness, approximately 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 400 degrees

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 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 two
flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the end
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, approximately
25 to 30 minutes. Remove from 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!!