Beef Tenderloin With Herb Salt Crust Recipe
- 2 c. coarse salt plus
- 2 Tbsp. coarse salt
- 1/4 c. fresh thyme leaves plus
- 3 Tbsp. fresh thyme leaves
- 1/4 c. fresh rosemary leaves plus
- 3 Tbsp. fresh rosemary leaves
- 2 lrg Large eggs separated
- 2 c. all-purpose flour - (to 2 1/2 c.) plus more
- 2 lb beef tenderloin - (to 3 lbs) tied, at room temperature
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra-virgin extra virgin olive oil
- 10 x fresh sage leaves
- 2 whl bay leaves
- 1 c. fresh flat-leaf parsley leaves
- 6 x garlic cloves thinly sliced Freshly-grnd black pepper
- In the bowl of an electric mixer fitted with the paddle attachment, combine 2 c. salt with 3 Tbsp.
- thyme and 3 Tbsp.
- rosemary.
- Add in egg whites and 2/3 c. water; mix till thoroughly combined.
- A little at a time, add in up to 2 c. flour, beating on medium speed, till mix forms a hard, homogenous dough, 2 to 3 min.
- The dough should be hard but not too moist or possibly sticky.
- If necessary, knead in additional flour or possibly water.
- Form dough into a square; wrap in plastic.
- Let rest at room temperature at least 2 hrs or possibly up to 24 hrs.
- Heat oven to 375 degrees.
- Rinse tenderloin, and pat dry.
- Heat the butter and extra virgin olive oil in a large skillet set over medium-high heat.
- When skillet is warm, add in the beef.
- Sear well on all sides, about 1 1/2 min per side.
- Transfer tenderloin to a wire rack set over a baking pan to cold, 5 min.
- On a lightly floured surface, roll out dough to an approximately 10- by 15-inch rectangle (rectangle should be large sufficient to completely encase tenderloin).
- Sprinkle remaining 1/4 c. thyme, 1/4 c. 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 the 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 tsp.
- water; brush entire surface of dough with egg wash. Sprinkle remaining 2 Tbsp.
- salt over the top.
- Place baking pan in center of oven.
- Roast till crust is light golden brown and an instant-read thermometer inserted into the center registers 125 to 130 degrees (for medium-rare), allowing 10 to 12 min per lb..
- Remove pan from oven; let rest at room temperature for 1 hour.
- When ready to serve, slice off the crust at one end, and remove beef; throw away crust.
- Season the beef with pepper, slice, and serve.
- Serves 6 to 8.
salt, coarse salt, fresh thyme, thyme, fresh rosemary, rosemary, eggs, flour, beef tenderloin, unsalted butter, extravirgin extra virgin olive oil, sage, bay leaves, parsley, garlic
Taken from cookeatshare.com/recipes/beef-tenderloin-with-herb-salt-crust-82600 (may not work)