This recipe serves 4 friends, or 6 acquaintances. Typically, beef tenderloin is a lean cut, which makes for a pretty boring roast. This technique, however provides an incredibly juicy and deliciously flavorful roast. The salt crust extracts a ton of juices and keeps them contained, making for a super juicy and different take on a beef tenderloin.
When purchasing the tenderloin, ask your butcher for a center cut roast. This is the center portion of the tenderloin and is mostly uniform in shape and size, allowing the roast to cook evenly all the way through.This will make the cook much easier and save allot of headaches throughout the process.
Step 1: Materials
The following materials will be needed to make this dish:
- Large casserole dish (or similarly sized dish)
- Small bowl for mixing
- Temperature probe (optional)
- 2-3 lb. beef tenderloin roast (center cut preferred)
- 1 crushed garlic clove
- 2-3 teaspoons freshly ground black pepper
- 1 egg white
- 3-4 cups of coarsely ground salt
Step 2: Make the Egg White Mixture
The first real step in this recipe is making what amounts to an adhesive. Combine the egg white, garlic, and black pepper and give a mix. Coat the entire tenderloin with this mixture. This will effectively keep the salt used in the next step firmly on and help create a more even and consistent crust.
Step 3: Apply the Salt to the Tenderloin
Liberally apply salt onto and around the tenderloin. Don't worry about using too much; it will be removed later. It is used primarily to ensure a juicy roast. Once this is accomplished, move on to the next step.
Step 4: Cooking the Tenderloin
If you have a meat thermometer, insert it into the thickest part of the tenderloin at this time. Place the tenderloin into the center of a 475 degree oven for around 25 minutes, or until the internal temperature of the tenderloin reaches 130 degrees for medium rare beef. Keep in mind that the internal temperature will continue to rise after the tenderloin is removed from the over. Allow the roast to sit for 10 minutes to allow the juices to settle and let the inside reach a uniform temperature.
Step 5: Removing the Salt Crust
After the tenderloin has rested, its time to remove the salt crust. Hit the crust with a knife and proceed to scrape the salt off of the surface as best as you can. This should be relatively easy as the salt should have crusted on the top of the tenderloin in a single mass, for the most part. At this point, if you prefer, you can seer the roast in a pan to add some color. As it was cooked indirectly, the surface will have a relatively unappealing color, but once sliced this becomes a nonissue.
Step 6: Slice and Serve
At this point, the roast is ready to be sliced into generous portions and served. You should notice that the tenderloin is incredibly juicy, and will appear to be losing allot of juice when sliced. Don't worry, though, as the slices will also retain an incredible ammount of juice. Any preparation is nice with this and many different sides can compliment the tenderness of the roast.
Step 7: Suggestions
There's allot that can go well with this dish, including many different sauces and side, but some of my personal favorites are listed below:
- A Bearnaise sauce pairs incredibly well with this. The creaminess and complex flavor adds allot to the dish
- Any potato dish will go nicely, but roasted potatoes quartered with some nice herbs is a personal favorite
- Roasted asparagus is a great veggie to pair with this and provide something different