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Beef Tenderloin with Herb-Salt Crust




Source of Recipe


Salt Institute, International Trade Association of Salt Manufacturers


Recipe Link: http://www.saltinstitute.org/recipes1.html

List of Ingredients




2 cups plus 2 tablespoons coarse salt
1/4 cup plus 3 tablespoons fresh thyme leaves
1/4 cup plus 3 tablespoons fresh rosemary leaves
2 large eggs separated
2 to 2 1/2 cups all-purpose flour, plus more for rolling out the dough
1 two-to-three-pound piece (about 4 1/2 inches in diameter) beef tenderloin, tied, room temperature
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
10 fresh sage leaves
2 whole bay leaves
1 cup fresh flat-leaf parsley leaves
6 cloves garlic, peeled and thinly sliced
freshly ground Pepper



Recipe



In the bowl of an electric mixer fitted with the paddle attachment, combine 2 cups salt with 3 tablespoons thyme and 3 tablespoons rosemary. Add Egg whites and 2/3 cup water; mix until thoroughly combined. A little at a time, add up to 2 cups of flour, beating on medium speed, until mixture forms a firm, homogenous dough, 2-3 minutes. The dough should be firm but not too moist or sticky. If necessary, knead in additional flour or water. Form dough into a square; wrap in plastic. Let rest a room temperature at least 2 hours or up to 24 hours.

Heat oven to 375°. Rinse tenderloin and pat dry. Heat the butter and olive oil in a large skillet set over medium-high heat. When the skillet is hot, add the beef. Sear well on all sides, about 1½ minutes per side. Transfer tenderloin to a wire rack set over a baking pant to cool, 5 minutes.

On a lightly floured surface, roll out dough to an approximately 10-by-15 inch rectangle (rectangle should be large enough to completely encase tenderloin). Sprinkle remaining ¼ thyme, ¼ cup rosemary, the sage, bay leaves, parsley, and garlic over dough. Remove twine from tenderloin and place it in the center of the dough. Roll dough around beef, completely encasing it. Press edges together to seal. Carefully transfer wrapped beef to a roasting pan. In a small bowl, mix egg yolks with 2 teaspoons water; brush entire surface of dough with egg wash. Sprinkle remaining 2 tablespoons salt over the top.

Place baking pan in center of oven. Roast until crust is light golden and an instant-read thermometer inserted into center registers 125° to 130° (for medium rare), allowing 10 to 12 minutes per pound. Remove pan from oven; let rest at room temperature 1 hour.

When ready to serve, slice off the crust at one end, and remove beef; discard crust. Season the beef with pepper, slice, and serve.

From Martha Stewart Magazine February 1999