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Salt-Crusted Beef Tenderloin

This beef tenderloin impresses your guest with its salty crust, yet infuse with flavor while serving as a main dish

Prep Time25 mins

Cook Time40 mins

4 hrs 35 mins

Total Time5 hrs 40 mins

Course: Main Course

Cuisine: American

Keyword: Beef, Beef Tenderloin, Christmas, Dinner, Lunch, Roast

Servings: 6

Calories: 197kcal

Equipment

8" Chef's Knife
12" Cast-Iron Skillet
Half-Sheet Pan
10-Piece Glass Nesting Bowls
Measuring Cups/Spoons Set
18 x 24-Inch Plastic Cutting Board
9" Wire Whisk
12" Cast-Iron Skillet
12" Locking Tongs with Metal Head
Meat Tenderizer

Ingredients

FOR THE SALT CRUST, WHISK

5 cups Kosher salt
½ cup Potato starch or cornstarch
1 tsp Italian seasoning
1 tsp Black pepper
4 Egg whites

FOR THE BEEF, COMBINE

1 Tbsp Granulated garlic
1 Tbsp Italian seasoning
1 tsp Black pepper
2 lb Center-cut beef tenderloin, trimmed, patted dry, brought to room temperature

HEAT

1 Tbsp Ghee or clarified butter
2 Tbsp Horseradish mustard
2 Tbsp Chopped fresh rosemary

Instructions

Preheat oven to 425°. Coat a baking sheet or shallow roasting pan with nonstick spray.
For the salt crust, whisk together salt, potato starch, Italian seasoning, and pepper. Stir in egg whites until mixture feels like wet sand.
Place 1½ cups salt mixture on prepared baking sheet; press into a base roughly the size of the beef.
For the beef, combine granulated garlic, Italian seasoning, and pepper; rub onto beef.
Heat ghee in a 12-inch cast-iron skillet over medium-high until shimmering. Sear beef until golden brown on all sides, 6–8 minutes.
Transfer beef to salt base; reserve skillet for making sauce. Spread mustard and rosemary on exposed sides of beef. Mound remaining salt mixture on beef, packing it tightly to cover completely, forming the crust.
Make a hole in the top-center of the crust with a thermometer to be able to check for doneness.
Roast beef until a thermometer inserted into prepared hole registers 115° for medium-rare, 20–25 minutes. Remove beef from oven; let rest in salt crust until temperature rises to 125°, 5–10 minutes more.
Crack crust using a meat mallet. Remove and discard top of crust. Transfer beef to a cutting board then slice.

Nutrition Facts

1 servings per container

Amount Per ServingCalories197
% Daily Value *
Total Fat 9g 14%
- Saturated Fat 4g 20%
Cholesterol 87mg 29%
Sodium 768mg 32%
Total Carbohydrate 2g 1%
Protein 30g 60%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.