Description
We watched ab make this on his 'good eats' show and it looks so succulent and is surprisingly simple to make! He states: "it's difficult to get salt to stay on something other than a flat surface, so using a dough method works best".
Ingredients
- Fresh Parsley
- Fresh Thyme
- Fresh Sage
- All-purpose Flour
- Kosher Salt
- Black Pepper
- Egg Whites
- Water
- Beef Tenderloin
- Olive Oil
Instructions
- Reserve half of the herbs for later
- Mix the other half of herbs and all the other dry goods together in a large bowl
- Make a well in the center and add the egg whites / water mixture
- Use a potato masher and begin to mash and mix the dough
- It will be very tough and crumbly
- Scrape down the sides and knead to a solid mass
- Place dough into a sturdy ziplock freezer bag
- Seal up and leave on counter for 4-24 hours
- About 1 hr before dough is ready: in order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine
- Set a large electric griddle at its highest setting
- Brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes
- Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough
- Preheat oven to 400f transfer dough to a floured surface and roll out to 3 / 16-inch thickness, approximately a 24 by 18-inch rectangle
- Trim away extra dough, if necessary
- Sprinkle the remaining herbs on the center section of the dough and gently press down
- Place meat in the middle of the dough
- Gently take one side and fold over meat
- Fold back a flap
- Bring up the other end and crimp together with the flap
- Fold short ends over and crimp to seal
- You do not want it tight around the meat, but you do want it sealed well
- Move the roast onto a baking sheet
- Insert a meat thermometer into center of roast
- Set to 125f baking time is approximately 25-30 minutes
- Remove from the oven and allow to rest for 30 minutes or up to 1 hour
- The tenderloin will continue to cook 10 to 15 degrees more
- Cut salt crust at 1 end and extract meat by pulling out of dough tube using tongs
- Slice and serve immediately