1 Review

O M G is this an AMAZING foolproof recipe for tenderloin. Tender, moist and delicious! The crust comes together quickly so don't be intimidated. It will be kind of crumbly at first but it will come together while resting in the bag overnight. I checked it periodically and kneaded the dough while it was in the ziplock bag. I let it rest over night which I think is key. Rolling out the crust is not difficult at all. I encased the tenderloin in the salt crust several hours ahead of time, placed it on the baking sheet and covered with foil, then put it back on the fridge until show time. Be sure to bring it out of the fridge about an hour to bring it closer to room temperature. A few important notes: Searing the tenderloin is a must. On the baking sheet >put down parchment paper or spray heavily with a nonstick spray or you will have a devil of a time getting the salt crust off the baking sheet. Be sure to use a meat thermometer. I found the recommended baking method spot on. I may use a bit less salt next time in the crust. I found the ends, that were slightly more done, to be a bit salty for my taste but not objectionable. . I'm not sure cutting back the salt will make a difference, but ti's worth a shot.

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Chicagoland Chef du Jour December 19, 2010
Good Eats Beef Tenderloin in Salt Crust (Alton Brown 2004)