Beef Tenderloin in Salt Crust

Name: Beef Tenderloin in Salt Crust
Prep time: 5 h 40 min
Cook time: 5 h 40 min
Total time: 5 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 3 kilograms whole beef tenderloin, trimmed; 5 egg whites; 1 liters all-purpose flour; 118 milliliters chopped fresh herbs (parsley, thyme, and/or sage); 3 Tbsps fresh ground black pepper; 710 milliliters kosher salt; 1 Tbsp olive oil; 355 milliliters water

Beef Tenderloin in Salt Crust is a dairy free crust. This recipe serves 12. One portion of this dish contains around 51g of protein, 55g of fat, and a total of 882 calories. A mixture of beef tenderloin, water, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 5 hours and 40 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Egg Whites

All Purpose Flour

Herbs

Water

Equipment you will use

Mixing Bowl

Whisk

Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes.

Ingredients you will need

Potato

Equipment you will use

Potato Masher

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.

Ingredients you will need

Dough

Roll

Sprinkle the remaining herbs on the center section of the dough and gently press down.

Ingredients you will need

Dough

Herbs

Preheat oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Dough

Meat

Equipment you will use

Kitchen Twine

Frying Pan

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.

Ingredients you will need

Dough

Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes.

Equipment you will use

Oven

Frying Pan

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.

Equipment you will use

Oven

Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.

Ingredients you will need

Crust