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Beef Tenderloin in Salt Crust Recipe

Beef Tenderloin in Salt Crust

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Average Rating:

Total Reviews: 91

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  • on May 28, 2009

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    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!

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  • on April 21, 2009

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    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.

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  • on March 23, 2009

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    THE BEST beef you will ever eat! I think the only way you could mess up this recipe is to use table salt not the kosher salt as called for in the recipe.... it was very easy, and perfectly seasoned. It was such a hit i now have a freezer full of tenderloin, the perfect mother in law meal!

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  • on February 22, 2009

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    I made this for Christmas dinner for the whole family and it was a HUGE success. I will definitely make it again. It was an easy recipe to follow and allowed me time to prepare everything else while it cooked. Thanks Alton! You're recipes never let me down!

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  • on February 15, 2009

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    Maybe the best beef I've made (and tasted. Made it for Valentine's day. Delightful, most, perfectly salty , slightly herby, wonderfly tender, just great. This would be great for company, because the salt blanket gives you a wide window of appropriate times to slice open the meat pretzel. I set my thermometer for 125, and pulled it out of the oven at that temperature, but the temperature still coasted up to at least 150. I would pull it out around 120 next time.

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  • on February 06, 2009

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    I thought I followed the directions correctly however, this turned out to be a salty, overcooked piece of meat. It was bad enough to explain to my family that although it was ugly, it would taste great according to reviews but then for it to turn out tasting as bad as it looked, was a disaster. I would never try it again but the reviews show it?s been successful for many others.

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  • on December 29, 2008

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    I made this for Christmas dinner. No matter how much we floured the table, the dough still stuck, so we just took flattened pieces of dough and stuck them piece by piece onto the meat. It seemed to work just as well, although it didn't look as pretty as Alton's did! Perfectly seasoned and juicy, and my dad said it was the best meat he'd had in almost 20 years. I get the feeling this is going to become a Christmas tradition from here on out!

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  • on December 16, 2008

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    I have made this recipe twice - once for my brother and his wife, and another time for friends. I got nothing but positive reviews for it from them, and requests to make it again. The meat was incredibly flavorful and tender. It's not as difficult to make as you would think. A little time consuming, but so worth it. Great things come to those who wait, right? It's been about a year since I made it last, and I will be making it for Christmas dinner this year, and my brother is very excited, as am I!

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  • on December 08, 2008

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    This has now become a holiday tradition. I made this for my family of 7 for Thanksgiving. No one quite understood the dough process until the meat came out. No joke, it was fork tender. Had a properly seasoned flavor throughout, not brine-like as you might expect. I bought a whole vacuum packed loin at Costco (best place to buy meat and butchered it myself, removing 90% of the fat and all of the sivlerskin as well as removing the chain meat. I made the dough the night before and put it in the fridge.

    Hints - I kneaded the dough probably twice as long as the recipe states, which I find to make the dough a little firmer and easier to work with. Make sure that you do not wrap the dough tightl. Make sure to leave space - this is why some other reviews said the meat was doughy. I found that the meat came up to 125 way too quick, so I let the meat cook to 140 degrees before I took it out, as my family prefers medium doneness.

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  • on February 11, 2008

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    I'm not exactly a good cook but love Alton's show as I can follow the science behind why certain cooking methods work. This beef was absolutely perfect and by far the best meal I have ever cooked!!! Everyone loved it. I made it on Christmas Eve. Tip: I had rolled the dough out on plastic wrap to keep my counter clean and that came in very handy to help me lift the dough around the meat as it was a bit crumbly. But since you're not eating the crust it doesn't really matter. I really enjoyed all the rave reviews from my family and wish I could cook every meal so well! Thanks, Alton, for allowing me to look like a pro, even if for just one meal. We didn't even need knives to cut the meat and the only one not head over heels in love with this was my sister who just prefers her meat a little more well done, but the rest of us like it medium rare and it was just wonderful. I am going to attempt to make this again for Valentines Day scaled down for two.

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