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Salt-Crusted Beef Tenderloin

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, 68 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.

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      Written by Lisa Yarde

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