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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 81-90 of 91

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  • on June 04, 2005

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    I had a hard time getting the dough to cover the tenderloins (I had 3 small pieces instead of one large piece, so I could cook each piece to a different doneness. Even with that problem, they turned out great and everyone was fascinated by the cooking method.

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  • on April 18, 2005

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    This recipe was awesome and easy to prepare. The meat was tender and the taste was out of this world. I did how ever run into a problem with the dough. Rolling it so that it did not break when wrapping the meat turned out to be a challenge. As well the need for flour (more then I thought was needed for the base so not to have the flour stick to the table. But I will be making another attempt.

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  • on March 23, 2005

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    IT WAS THR FIRST TIME I COOKED A WHOLE BEEF TENDERLION, AND IT CAME OUT TERRIFIC. i DID BROWN IT ON THE GRILL BEFORE I ENCLOSED IT IN THE SALT AND FLOUR MIXTURE. I THANK YOU MR. BROWN FOR THE MANY RECIPES THAT I GET FROM YOU AND TELL MY FRIENDS THAT THEY ARE MINE. SSSSSSSSSHHHHHHHHHHHHHHHHUUUUUUUUUU THANK YOU AND I LOVE YOUR SHOW ANDREA

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  • on December 25, 2004

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    This was the MOST tender piece of meat I have ever tasted. It was so juicy and tender- I didn't need a steak knife, I used my fork to cut it!! It was so great!

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  • on November 27, 2004

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    I made this for Mothers Day for all the moms and grandmothers and dads in the family. Once I stomached the cost of the tenderlion (which was not bad for what I was making and got it cooked, it was unreal. We were together again for Thanksgiving and they began talking about the meal again. The meat was so tender you could cut it with the side of your fork. Unreal taste. Best thing I have ever made. If you want, bump the temp up about 10 degrees for those guest who are squemish for rare. I real treat.

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  • on October 17, 2004

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    I thought that this was a really great way to do tenderloin. I only did a 3lb tenderloin, but it turned out extrememly juicy.

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  • on August 15, 2004

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    I did this for a dinner of 8. I thought there'd be leftovers! Wrong. The meat was the best I've ever tasted and my guests concurred. It really wasn't hard to do either. I definitely recommend this preparation method.

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  • on June 08, 2004

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    I did this for a dinner of 8. I thought there'd be leftovers! Wrong. The meat was the best I've ever tasted and my guests concurred. It really wasn't hard to do either. I definitely recommend this preparation method.

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  • on May 31, 2004

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    I made this last night and it was the best meat I have ever tasted. I scaled down the recipe to feed two, and the dough was a little drier than it should have been, so if you are scaling it down, add a little more water than you think you should, but other than that it worked amazingly well. Just make more than you think you should, because you will want more.

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  • on May 27, 2004

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    I made this last night and it was the best meat I have ever tasted. I scaled down the recipe to feed two, and the dough was a little drier than it should have been, so if you are scaling it down, add a little more water than you think you should, but other than that it worked amazingly well. Just make more than you think you should, because you will want more.

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