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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Salt Crusted Beef Tenderloin Recipe

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This recipe for Salt Crusted Beef Tenderloin is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs of beef tenderloin
pepper
3 lbs of kosher salt
2 Tbsp. of rosemary
1 cup of water
Directions:
Directions:
Directions:

Liberally pepper the beef tenderloin on all sides. Brown all sides of the beef tenderloin, set aside so its comes to room temperature.

In a large mixing bowl, combine the salt, rosemary and water. You want the consistency of wet, packable sand.

Spread a thin layer of the salt on your baking sheet. Place the beef tenderloin on top and cover the with remaining salt. Make sure the entire beef tenderloin is covered in the salt mix.

Bake at 250°F/120°C for 45-60 minutes or until the internal temperature is about 120°F for medium rare.

Remove and let it rest in the salt crust for 15 minutes.

Using the back of the spoon, crack the salt crust and remove. Brush away any excess salt and remove the beef tenderloin.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1.5 hrs

 

 

 

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