Beef Tenderloin in Salt Crust

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This was good, but it was as good as the grill roasted or oven roasted beef tenderloin recipe from Cook's Illustrated. And with that, you don't need to make a salt crust...much less work (not that this is difficult, but definitely more to do than the CI method. And the outside of the beef had a doughy saltiness to it that was kind of nasty.
Sorry AB! I usually love your stuff! (I did use your Parmesan crisps to start the evening off though :- with some herbed goat cheese...BIG HIT!

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I was terrified to do anything to the most expensive piece of meat I've ever bought. I have faith in Alton Brown. I served this for Christmas dinner and it was a major success! Next time I save up some money, I'll make it again!

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This was the first tenderloin I have ever made as I am a newlywed (1 year in Feb. My husband and I LOVED it!

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Make crust in advance...Cooking time makes meat very rare, leave in longer for more well-done meat.
Goes well with Rachel Ray's Malt Vinegar Oven Fries

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I've cooked this recipe a few times, and the results have been consistently fantastic.

The dough doesn't always hold together when I roll it out, but I just patch it up and keep moving. It hasn't affected the cooking in any way.

Also, I give the tenderloin a quick wipe after removing it from the crust to remove any excess salt.

If you want a perfect way to consistently prepare tenderloin, this is the ticket!

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This scrumptious beef tenderloin recipe was a huge hit with everyone in my family Christmas Eve. I was somewhat tentative about the salt crust but it gave the beef such wonderful flavor and the meat was so tender!! I am making it again tonight for New Year's Eve. This recipe will make you look like an experienced chef!

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This was a big hit at my dinner party last night. The meat was tasty, tender and moist. I'll make this again, but I'll heed the suggestions of other reveiwers. The dough was sticky, making it hard to handle. The roast took about 55 minutes to reach 125 degrees, so next time I'll bump the oven temp up a bit.

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I made this last X-mas eve for my family. It was a lot of fun. Nerve wracking to make sure I got it right. Looked funny, but the taste was worth the nervous smiles from my family as they saw the "shell". Everyone raved about the moist flavorful beef.

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Delicous, loved by all at our dinner party. I would start with less water, the dough was too sticky.

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I used a Rib eye "roast" and it turned out tender and very tasty. If the dough isn't dry enough to start - when its put in the fridge it will become too wet and is harder to use.