Beef Tenderloin in Herbed Salt Crust
- 1 ½ tablespoons olive oil
- 1 tablespoon dried rosemary
- ½ cup water
- 1 1 1/2-lb beef tenderloin roast
- 2 cups kosher salt
- 2 teaspoons black pepper
Preheat oven to 425°F. Pat beef dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown beef (excluding ends), turning occasionally, about 6 minutes total. Transfer beef to a shallow roasting pan, reserving pan drippings in skillet. Stir together s...