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Beef Tenderloin in Salt Crust Recipe

Beef Tenderloin in Salt Crust

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Average Rating:

Total Reviews: 91

Showing 31-40 of 91

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  • on January 02, 2010

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    I bought a digital probe thermometer so I wouldn't ruin this...maybe I put the probe in wrong? Anyway, it came out of the oven at 125, rested for an hour, topped out at 138, and when I broke it open, it was....REALLY rare. Like, purple/cool center rare. It was delicious, and I love rare, so me & some of my guests were thrilled, but I needed to pan-fry a few slices for my other guests.

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  • on December 29, 2009

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    I made this for teh first time for Christmas Eve dinner for my family of ten. Everyone thought it was great, but I would cut the amount of salt in half. Tasty but since I don't use much salt to start with, I felt like I was licking the ocean floor. And more flour. The dough was way stickier than Alton's on TV. I would definitely make this again though. Worth the money especially when you break it down on a per person basis.

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  • on December 25, 2009

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    Alton Brown, my mother was skeptical. We used a much smaller cut of meat, about 3lbs. and were not quite sure about cooking time and ended up having to toss it bank in the oven... but oh my. We made this for X-mas eve dinner. My family was floored. Dad couldn't remember the last time he had such good steak! Prepared mashed potatoes and mixed roasted veggies, it was a huge hit. Just the right amount of herbs and salt. It literally.. makes.. your mouth .. water!

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  • on December 19, 2009

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    I tried this crust a few years back but on prime rib. Being that the prime rib was large (full side i doubled the crust recipe. It is now the best prime rib ever and my family will not let me change back to the original. This really seasons the meat and leaves it so moist. Don't be scared of the salt it is seasoned perfectly.

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  • on December 15, 2009

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    I'm looking forward to trying this. When Alton pulled that loin out of the crust the outside of the loin didn't look very nice. Can anyone comment on their experience?

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  • on November 26, 2009

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    I tried this recipe today for Thanksgiving and it was a huge success. After my initial misgivings about possibly ruining a perfectly good beef tenderloin, I was ecstatic with the results. Everyone loved the roast. The crust wasn't difficult to make. The hardest part was rolling it out large enough and getting it off the board. It wanted to stick even with the flour. The results were well worth the effort. I will definitely use this recipe again.

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  • on November 25, 2009

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    My wife saw the episode and decided to try it. She bought a Pork Lion by mistake and went back for the Beef (which is more expensive Had guests over and I told her to make BOTH the pork and the beef. Turned out great (except would be a good idea to grease the pan you cook it in to make clean up easier
    I liked the pork better and my friends liked the beef better. Result: BOTH are great, but pork may be cheaper.
    Remember to up the temp for Pork.

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  • on November 23, 2009

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    I didn't want to try this on beef tenderloin for the first time but would not hesitate after last nights pork tenderloin. I used rosemary, thyme, parsley, and basil to season the roasts and it turned out great, super juicy. I set the thermometer to go off at 145 and it carried over to about 155 but was still juicy and tender. The recipe here was barely enough dough for 3 pork tenderloins so if you are making more than that you will have to increase it. Im not sure how people messed up this recipe to have it come out too salty or have dough residue on the meat. Mine was the perfect amount of saltiness and there was no dough left on the meat. Maybe those that experienced problems did not have dry enough dough, they put the dough too tightly around the meat (there should be pockets of air, or they did not let it sit for 4 hours.

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  • on November 19, 2009

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    When shopping, we accidentally confused needing a pork tenderloin with the beef. When we came home, we realized our mistake and decided to try with the pork anyway. I'm so glad that we did! Of course, we had to have a different safety temperature internally. Easy to do.

    The pork tastes delicious and was surprisingly juicy and tender. The same herbs really set off the taste. Of course, it was dreadful looking coming out of the oven but what a nice surprise to pull out the tenderloins and find them so absolutely lucious!

    Thanks again for a great and fun recipe!

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  • on October 16, 2009

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    I took a chance trying this recipe for the first time for a group of about a dozen people. I was worried that the temperature would not come out right. Well for those of you that have the same worries: fear not. My oven took a big longer to heat the tenderloin up to 125, but once it did, I took it out and let it rest for 1 hour. When I cut into it I (and everyone else was mightily pleased.

    This recipe causes a bit of anxiety because the cut of meat is expensive (I got mine from Costco for $11.99/lb, but it is deceptively simple to make. Key points: make the dough ahead of time and make sure you let it rest long enough, sear the tenderloin first, cook to the right temperature.

    Good luck!

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