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 (73)

RECIPE
COMMENTS & REVIEWS(73)

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
erik smallville, CA 01-12-2010
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Here is another variation, for the fireplace!
Rated: 4 stars out of 5

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 :) ErikRead more
recipe Beef Tenderloin in Salt Crust
richard lewistown, MT 01-02-2010
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AWSOM
Rated: 5 stars out of 5

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.Read more
recipe Beef Tenderloin in Salt Crust
susan sussex, NJ 01-02-2010
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Great-but too rare?
Rated: 5 stars out of 5

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.Read more
recipe Beef Tenderloin in Salt Crust
Deborah Reynoldsburg, OH 12-29-2009
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Good with changes
Rated: 4 stars out of 5

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.Read more
recipe Beef Tenderloin in Salt Crust
Karen Granite Bay, CA 12-25-2009
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This is so ridiculous!
Rated: 5 stars out of 5

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!Read more
recipe Beef Tenderloin in Salt Crust
Stephanie maricopa, AZ 12-19-2009
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I use this crust on my prime rib!!!
Rated: 5 stars out of 5

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.Read more