Beef Tenderloin Roasted in a Salt Crust

Beef Tenderloin Roasted in a Salt Crust
Photo by Scott Phillips


  • 2 to 3 cups all-purpose flour
  • 2 Tbs. extra-virgin olive oil
  • 2 cups kosher or sea salt
  • ¼ cup unsalted butter
  • 1 large egg yolk
  • 2/3 cup water
  • 3 large egg whites
  • + 2 more ingredients
    • 1 2-lb. well-trimmed, center-cut beef tenderloin (at least 3 inches in diameter)
    • Kosher salt or sea salt and freshly ground black pepper

In a stand mixer (use the paddle attachment) or in a large bowl, combine the salt, egg whites, and water. On medium speed or with a wooden spoon, mix in the flour a little at a time until the dough is firm and feels slightly dry and stiff, like Play-Doh , 2 to 3 minutes in a mixer. Without a mixe...

View full recipe at Fine Cooking


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