Beef Tenderloin in Salt Crust

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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!

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This turned out fantastic. I made it for a dinner party and it was a huge hit and made for great conversation. I will definitely make it again.

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I've just gotta disagree with Ruthmfl's comment and score. She says she graded it down because it's "not for beginner cooks." Well, it's not billed as being for beginners. It is listed as "Intermediate." So, why give a recipe a lower score simply for living up to its level???

For that matter, I really don't see what's so difficult about it. All you do is roll out a dough that won't even be eaten. Therefore, you don't have to worry about getting the proportions perfect or about not overworking it, etc. It's just a quick dough that is used to contain some of the heat and moisture.

The recipe itself is wonderful and I recommend that everyone try it!

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This recipe is not for beginner cooks, that's the only reason I give it 4 stars. It's tricky, but if you have the experience and self-confidence to pull it off, worth the work. (It's not an easy recipe.When rolling out dough, I put down a clean, woven kitchen towel and flour it instead of the cutting board or counter top. Cleanup is much easier. Use the trimmed dough to patch holes in the dough that occur while encasing the beef and during transport to the baking pan. Holes allow the heat to escape and the beef won't cook properly. If possible,try rolling the dough around your rolling pin, transfer to the baking tray and then wrap the beef. The beef turned out perfectly, expect it to be very rare in the center. My guests raved about the beef which I served with homemade chimmichura (sp sauce. A couple of guests wanted to try the dough, even though I said don't do it, and were overwhelmed with salt. The dough looks good enough to eat, but don't!

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Excellent!! The flavor was incredible! It was a great presentation and conversation piece!! We did leave it in the oven longer, because the internal temperature was only 90 at the 30 minute mark. We left it in until it reached 120 and then let it rest for 30 min. It was more medium and med. well on the ends. I would try taking it out at the half hour mark and letting it rest to have more med rare meat. We had no problem with the dough. (we did let it in the bag for the recommended 4 hours before rolling

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This was really good. I don't what the person who had the problem with the dough sticking to the counter top did, but I sure didn't have any problems with it. Humidity maybe?

Anyhow, this turned out great when I made it. It tasted awesome. The only knock I might have against it was that the next morning, I could tell that I'd had a lot of salt the day before. So drink lots... uh, of water, I suppose, when eating this. It is really, really good though.