Beef Tenderloin in Salt Crust
Show: Good Eats
Episode: Good Eats: Eat this Rock!
Rate This RecipeRead users' reviews (91)
- Recipe categories: Meat, Beef,
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Average Rating:
Total Reviews: 91
Showing 51-60 of 91
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By vontress_398730
granite bay, CA
on November 15, 2007
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Melts in your mouth! Yum!
By sparling95_8854989
sylvester , GA
on October 31, 2007
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sweeeeeeet...
By smithsunny_8261306
garlan d, TX
on September 04, 2007
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it was wonderful but i didnt realize how many people it would really serve! by far the best beef i have ever prepared !
By dkrblaze_8256015
Clark, NJ
on September 04, 2007
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This recipe is AMAZING! It was, however, a little salty. The next time I make this I'll use 6 cups of flour and 2 cups of salt. Otherwise, it was a perfect piece of beef. Super-Tender. A big hit at the party. Thanks Alton - you're definately one of my favorites!
By choo-choo-old49...
Jenkins, KY
on July 14, 2007
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Great instructions. Easy to follow and cant't wait to try it. My son and I love to watch all of the Food Network shows, especially Alton Brown's shows. His show is never boring.
By ifix46s
Virginia Beach, VA
on May 01, 2007
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This wasn't as hard as I thought it was going to be. I may have cooked it a little longer, but it was the best meat I ever cooked. Next time, I'll probably use a little less salt and maybe even try the pork. Alton, you did good on this one. Thanks
By housejohnson_74...
Marietta, GA
on April 09, 2007
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I made two 6 lb tenderloins yesterday for Easter. After reading the reviews, I thought this would take at least 50 min to 1 hour.
When I checked the thermometer at about 40 minutes, the gauge hadn't moved from 0. Unfortunately, my thermometer must not have been working correctly & I ended up overcooking it a bit- temp went from 0 - 150 degrees in 15 minutes. I took them out at 1 hour & the temp was 150.
We like our meat medium rare - this ended up being medium to well. BUT it was still wonderful! The meat was tender, juicy and delicious! I'm dissappointed that I overcooked it because had it been done correctly it probably would have been phenomenal! I'm dying to do this again & get it right!!
By kstratto_7270117
Ypsilanti, MI
on February 21, 2007
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My boyfriend used this recipe for my birthday last year and it was one of the best meals I had had in a while. The meat was very juicy and tender. I would definately recommend this.
By mrothfelder_7166755
milton, WI
on February 03, 2007
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gdfgfd
By atexun04_7081895
Alexandria, VA
on January 20, 2007
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We were a little concerned about using this recipe with such an expensive piece of meat on Christmas Day...but this was fabulous! The meat was unbelievably tender and had a wonderful flavor. And, that was even without the spices we forgot to rub on top of the meat (although we did put the spices in the dough. Overall, this recipe was super easy to make. However, I do agree with other reviewers who said it needed a little more cooking time. I would say an additional 10 degrees would be sufficient. We had a house full of rare meat lovers and they were even a little concerned over the result. 10 degrees more would probably be the only change I would make next time. Thanks Alton!