Beef Tenderloin in Salt Crust

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The spices were just right. I overcooked it just a little because I didn't trust the short cooking time, but it was still slightly pink and savory.

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Served to 13 people...loved it and the presentation is incredible

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It absolutely melts in your mouth! Thanks Alton

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Cooking a beef tenderloin in a slt crust, while somewhat labor intensive, produces the most succulent, flavorful beef you will ever taste. Well worth the effort. I serve mine with either a Merlot or Cabernet wine sauce. Amazing!

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Great receipe! Try it with pork for a cheaper meal.
Cheers!
Kurt

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It took a little preplanning, but we experimented on an unwitting group of friends and the resulting dish was a real hit! I am a fan of Alton Brown. He's quirky and intelligent, without being patronizing. He seems to work well with his crew, as they have consistently produced an excellent show and the shows have motivated me to try some new things in my kitchen! Thank you and keep up the good work.

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This recipe is pretty easy to follow and produces a tender, flavorful tenderloin. Definitely worth a try no matter what your skill level, and don't worry, the meat doesn't come out salty at all.

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I made this in a pork and beef tenderloin. This was too salty and a lot of work. It did come out juicy and tender!! I would try this a again ony using a lot less salt.
Alton you are the greatest!!

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I made this receipe after reading the great reviews. I was very skeptical about the salt, though. But I made it for 8 guests. The beef was a little under cooked after 30 minutes so I kept it in for about 40 minutes. It was still medium-rare. Everyone said it was the best beef they ever tasted. I would recommend this and would make it again.

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My husband made this recipe - de-lish!
Our tenderloin was only about 5lbs, and was a thinner cut, so although he pulled it early (about 50 min, it was a tad overdone. But would definitely have him do it again!