3 cups kosher salt and 5 cups all-purpose flour.
freshly ground black pepper, 3 teaspoons
five egg whites
1.5 cups of water
Fresh herbs such as parsley, thyme, and/or sage, chopped to a cup
1 trimmed (6 to 7 pound) entire beef tenderloin
Olive oil, 1 tbsp


1) Mix the flour with the salt and pepper in a large basin.
2) Combine the egg whites, water, and 2 tablespoons of the herbs in a separate dish; then, add the mixture to the dry ingredients.
3) Mix with a potato masher until the mixture starts to bind.
4) After that, knead the dough by hand for a minute or two.

5) Pour the mixture into a large zip-top bag, seal it, and let it there for up to 24 hours at room temperature.
6) Transfer the dough to a floured board and spread it out to a rectangle of around 24 by 18 inches and 3/16 inch thick. If necessary, remove any surplus dough.
7) Scatter the remaining herbs over the dough’s central area and lightly push down.
8) Set oven to 400 degrees Fahrenheit.
9) To ensure even cooking, fold the tenderloin’s thin tail end over and secure it with kitchen twine.
10) Heat a large electric griddle to the highest heat. Brush the tenderloin on both sides with the olive oil and sear for 10 minutes, or until nicely browned.

11) To prevent melting the dough, let the meat rest for at least 5 minutes or until it is cold to the touch.
12) Middle the tenderloin in the dough’s center.
13) Fold the top portion of the dough over, reversing approximately an inch of it back into itself. Repeat with the dough’s bottom half.
14) Seal the dough by pressing the two flaps together. Make sure the tenderloin is not enclosed in the dough too tightly.
15) Seal the ends of the tenderloin with dough by pressing it together, then trim off any extra.
16) Transfer to a sheet pan, put in the oven, and roast for 25 to 30 minutes, or until the internal temperature reaches 125 degrees F.

17) Take the food out of the oven and give it a 30-minute or even 1-hour rest period.
The tenderloin will continue to cook for an additional 10 to 15 degrees.
19) Cut the salt crust at one end, then take the meat from the dough tube. Slice and serve right away.

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