Beef Tenderloin in Salt Crust

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My family loves this!! they request it every year.

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I tried this recipe for Christmas dinner. I followed the direction to the letter. The salt shell retains heat and the residual cooking time leads to overdone meat. The recipe needs to reflect the need to pull the meat out at 118F instead of 125F. Also, the recipe says to let stand for at least 30 minutes! By that time the roast is well done. Don't ruin an expensive piece of meat. Skip this recipe or take into consideration that the temps and times listed need to be changed.

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Absolutely the best beef tenderloin I've ever had! Bought and trimmed to tenderloins from Costco (great place for tenderloin and made two batches of the dough. I was pressed for time on Christmas Eve due to our kids program at church so I browned the meat and let cool and placed into the dough. I was concerned about leaving the meat in the dough tube while at church for an hour and a half. I thought the dough might melt or stick to the meat. When we got home from church I put the beef in the oven. I was amazed at how quickly the meat was up to temp. I made a mistake of leaving in the oven to 130 and then resting the meat for longer than a half hour while other parts of the meal finished. The beef ended up medium to medium well but sill was outstanding. I need to remake this but will pull the meat out at 120 and watch the temp longer while it's resting. This was just great and the family has already demanded me to make it again.

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It's the day after Christmas, and everyone is still raving about this beef. I am seldom completely satisfied with anything I make, but honestly, I've never had better beef anywhere! Watching the video really helped-- I recommend it before you start. Alton's tip to brown it on an electric griddle was invaluable. I chilled dough overnight -- one hint: allow it to come to room temperature for a couple of hours before rolling, because it took a lot of pressure to roll as thin as recommended. My 6.25 lb roast was still at 100 after 30 min, so my total cooking time was closer to 40. I left it in the crust another 25 minutes, and it was just perfect-- a few end slices were more medium, and a perfect medium rare in the middle. Everyone was so impressed with the presentation with the crust! I used to make a salt-crusted tenderloin with just Kosher salt, water, and rosemary but this one blows it away! Having the flour in the crust kept the meat from getting too salty.

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Very tasty but overdone. I removed the beef from the oven at 122 and took it out of the shell at 130 because the temp was rising so quickly and it still hit about 144. Next year I'll shoot for out of the oven at 115. Also, takes longer to reach temperature than recipe. A 7lb tenderloin, trimmed and tied, took 60 minutes to reach 122.

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Loved it! Freakin' awesome! Followed the instructions and everything turned out prefect.

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An absolute show stopper! I make this for holiday meals because it is a fool proof way to season and cook your tenderloin perfectly. Definitely use your thermometer and check to make sure it's inserted deep enough so it doesn't slide out of the meat when it firms up in the cooking process. It makes tener, flavorful beef each time. No one believes such goodness came out of that gross crust. Just follow the directions, Alton knows best!

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Well I couldn't leave well enough alone. Since I cook for me and a little girl I wanted to try something a little different since she won't be much of a fan of beef tenderloin that is microwaved a couple days later. I cut down the recipe for the salt crust to about half (no problem with making the dough, I just used 3 egg whites and halved everything else and changed the tenderloin to pork instead of beef and used only half the tenderloin (I was chicken to waste the whole thing if it came out bad. I let the internal temp get to 155-160 and took it out and let it sit to reach a temp of 170. Awesome, juicy pork and cooked well. My 4 year-old won't figure out the coolness of this recipe but that's okay. Still was good to her!

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Meat was tender soft and juicy however for some reason the meat was very salty on the top layer. What could have gone wrong?

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Simply the best beef loin I have ever eaten! I love that the dough can be made up to a day ahead of time. I have to admit I only let it sit for about an hour and added more herbs than recommended because I like lots of flavor. However the meat was SO tender it melted in your mouth! I also ended cooking to 140 and letting sit for 35 minutes and it came out medium rare, I don't know what 125 would have left me but I like rare meat too so it certainly would have been just as good!