Beef Tenderloin in Salt Crust

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Good Eats: Eat this Rock!

Rated: 5 stars out of 5Rate itRead users' reviews (65)

RECIPE
COMMENTS & REVIEWS(65)

Cook Time:
40 min
Level:
Intermediate
Yield:
10 to 12 servings

Times:

Prep: 25 min
Inactive Prep: 4 hr 35 min
Cook: 40 min
Total:: 5 hr 40 min

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Ingredients

5 cups all-purpose flour
3 cups kosher salt
3 tablespoons fresh ground black pepper
5 egg whites
1 1/2 cups water
1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
1 (6 to 7-pound) whole beef tenderloin, trimmed
1 tablespoon olive oil

Directions

Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.

Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.

Preheat oven to 400 degrees F.

In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.

Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.

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Comments & Reviews

recipe Beef Tenderloin in Salt Crust
Dante Stockton, CA 11-25-2009
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Tried on Beed AND Pork - Best on BOTH
Rated: 5 stars out of 5

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.Read more
recipe Beef Tenderloin in Salt Crust
Barnacle Edmonds, WA 11-23-2009
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Best Pork Tenderloin Ever
Rated: 5 stars out of 5

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.Read more
recipe Beef Tenderloin in Salt Crust
Nathalie Houston, TX 11-19-2009
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Even pork...
Rated: 5 stars out of 5

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!Read more
recipe Beef Tenderloin in Salt Crust
Joe Atlanta, GA 10-16-2009
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Great Crowd Pleaser
Rated: 5 stars out of 5

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!Read more
recipe Beef Tenderloin in Salt Crust
Suzy Albertson, NY 05-28-2009
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Great with pork tenderloin
Rated: 5 stars out of 5

I used a pork tenderloin and dried thyme (the freshest I could get), prepared as the recipe calls though halving the dough... because of the meat's small side, and tied up the meat to keep it from falling apart. I made a pan sauce after browning using chicken broth and some white wine (Gruner Veltiner, goes well with the dish for drinking, too). This was fantastic! I did cook it to 160, and as it rested it reached 170 (I know AB says that cooking pork below this is fine, but I don't trust my butcher that much :). This was the tenderest, juiciest and tastiest pork I've ever had. It does get rather salty on the ends, but I like salt. Definitely worth it and rather easy to make!Read more
recipe Beef Tenderloin in Salt Crust
JEFF WAUSAU, WI 04-21-2009
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AWESOME
Rated: 5 stars out of 5

THIS IS THE BEST BEEF I HAVE EVER COOKED. COOKED UNTIL INTERNAL TEMP WAS 148*, LEFT SIT ON COUNTER FOR ANOTHER HOUR OR SO AND... REACHED A FINAL TEMP OF 163*. HAD COMPANY OVER SO I HAD TO MAKE SURE IF WAS WELL DONE. I WOULD OF LIKED TO SEE IT LITTLE PINK IN THE MIDDLE, BUT STILL WAS GREAT. MADE BAR-B-QUE BEEF WITH LEFT OVERS. Read more