Beef Tenderloin in Salt Crust

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This is the second time I've tried this recipe. Both times, the dough was incredibly sticky and stuck to the surface (a formica counter top. The second time, I tried a bunch of flour, and that didn't help much. The dough basically disintegrated when I tried to put the beef on it and to move the beef. I also had to use flexible cutting boards to get under the dough. The first time, the dough stuck to the baking sheet so much that I had to throw the baking sheet away. I'm not hopeful this time, either. This is one of the very few Good Eats recipes that has been a complete failure for me.

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Alton has always been admired in this household. So, when it came time to prepare another Holiday Dinner at his mothers house with a very finnicky stove/oven I searched for what I could make without bringing my tabletop rotissiere again... I saw Alton make this on his show and knew that this was the thing to try. Can you say PERFECTION!!!! Follow the recipe exactly - cooking time and all. Such a great hit last year that we are repeating it again this year. I think that a new family tradition has begun. THANK YOU !!!

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This recipe is absolutely fantastic! I saw Alton Brown's segment on it (two or three times and knew I had to make it. I have made stuffed tenderloin in the past and it always turned out very well; but this recipe tops any of the others I've made. I made it a few months ago and everyone loved it, including young children. I followed the recipe with one exception - I was short one egg white, which I think made the dough a little more difficult to work with. The only difficult part of this recipe was transferring the prepared, raw tenderloin onto the baking sheet. I baked it for 30 minutes and let it sit for about an hour. It was perfect! It was tender and tasty - once on our plates it didn't need a steak knife to cut it and the flavor was great. I'm making it again for Christmas with my daughters. Thank you, thank you, thank you! I love AB's segments.

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I made this for a large family Christmas Eve dinner 2 years ago. Everyone still talks about it, so I'm doing it again this year. I kept it in the oven a bit too long, and the residual heat over-cooked it, in my opinion, but no one else complained! It was still extremely tender, and very tasty. Trust the cooking time, and let it come up to temp while resting. Enjoy!

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Great recipe. Restaurant quality. We used a 2.1 lb tenderloin and cut the recipe with 1 C salt, 2 C flour, 2 egg whites and 1/2 C water and that was just enough dough. Definitely worth the time, effort, and money.

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Really great. I thought the whole idea looked like a lot of trouble, but it actually was very easy and the meat tasted fantastic. Good to do for a dinner party because of the resting time after you pull it out of the oven.

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Ho-o-o-o-o-ly cow this was amazing. So tender and flavorful; we cut it with a fork, unbelievable. We saw Alton make this at a demo in Cleveland and the smell...we had to try it. So glad we did!

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I made this recipe with a 2.5 lb. beef tenderloin and it was wonderful! I halved the recipe and used 3 egg whites, but next time I would lower the salt for the dough to 1 cup for a half batch. This made a little extra but was plenty to work with and gave the roast a very tasty herb flavor. I found the dough was not sticky at all, and easy to roll out when you use some extra flour on top.
I can't wait to try this dough recipe with other roasts! Melt-in-your-mouth good!

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Alton, this one is for you too!
I made this variation just last Friday night, and it was P-E-R-F-E-C-T! I have never made tenderloin before, and have possibly never had a better one.
And I consider myself "experienced" when it comes to steak.

This recipe, and experience, will blow your socks off.

Here is the recipe:


Fireplace-Roasted Beef Tenderloin

30 minutes cooking time
3 lb beef tenderloin
Lots of table salt
1 large cotton flour sack dish towel
1 oven mitt
Long handled tongs
Platter and carving surface

1 Dampen the dish towel. (It should be damp, not ringing wet. Spread the towel on the kitchen counter.

2 Lay the tenderloin on the towel a couple of inches from one short end. There should be a couple of inches to each side, as well. Pour some salt over the meat so all surfaces are covered. Take the short end behind the tenderloin and roll it over the meat. Continue to roll the meat in the towel for one turn.

3 Add more salt the length of the tenderloin. Tuck in the ends of the towel and roll again. Continue in the manner until the meat is completely covered by the towel and the salt. Tie the roll in three or more places with kitchen string.
The fire in fireplace should be well under way. It?s handy to have a log placed in the fire to be the place to set the tenderloin to cook.

4 Place the wrapped tenderloin in the fire and cook for 15 minutes. Wearing an oven mitt and using long handled tongs, turn the meat 180 degrees and cook another 15 minutes.

5 Remove the roll to a platter to carry to the carving surface. Cut off the strings; remove towel, and carve into serving portions. Voila!

It was perfectly medium rare in the middle, and the only saltiness was on the crust, and was very welcome. No additional seasoning required.




Serve this with some scalloped potatoes and a light salad with a vinaigrette. Boom! Great dinner :

Erik

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If you haven't tried this you don't know what good eats is. the meat is so tender it cuts witIh a fork I'm not kidding. Next up going to use it with pork tender loin.
TRY IT YOU WILL LOVE IT.
RICH FROM MONTANA.