Beef Tenderloin Roasted In An Herb Infused Salt Crust Recipe

Ingredients for Beef Tenderloin Roasted In An Herb Infused Salt Crust

• Kosher Salt
• Fresh Thyme Leaves
• Rosemary
• 2 large egg whites
• 2/3 cup ice water
• All Purpose Flour
• Boneless Beef Tenderloin
• Unsalted Butter
• Olive Oil
• 1 large egg yolk
• Fresh Thyme Leave
• Coarse Sea Salt
• Fresh Ground Black Pepper

How to Make Beef Tenderloin Roasted In An Herb Infused Salt Crust

1. **Prepare the Salt Crust (at least 3.5 hours before serving):** In a heavy-duty mixer fitted with a paddle attachment, combine 4 cups coarse sea salt, 2 tbsp thyme, 1 tbsp rosemary, and 1 tbsp parsley. Mix to blend.
2. Add 2 large egg whites and 2/3 cup ice water. Mix until thoroughly combined.
3. Gradually add 2 cups all-purpose flour, mixing until a firm dough forms (2-3 minutes). Add more flour or water as needed to achieve a firm, non-sticky consistency.
4. Cover the dough with plastic wrap and let it rest at room temperature for at least 2 hours, or up to 24 hours.
5. **Prepare the Beef:** Pat the beef tenderloin dry with paper towels. Do not salt the meat at this stage.
6. In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear the beef on all sides for 2-3 minutes per side, until nicely browned.
7. Place an inverted salad plate on a large platter. Transfer the seared beef to the plate, angling it to allow for even air circulation.
8. Let the beef rest for 5 minutes.
9. **Assemble and Roast:** On a lightly floured surface, roll out the salt dough into a 10x15 inch rectangle (or large enough to enclose the beef).
10. Sprinkle 1 tsp fresh thyme sprigs over the rested beef.
11. Wrap the beef completely in the salt crust, ensuring all seams are tightly sealed. (Wrap just before roasting to prevent sogginess).
12. In a small bowl, whisk together 1 large egg yolk and 1/2 tsp water to make a glaze.
13. Transfer the wrapped beef to a baking sheet. Brush the entire crust with the egg yolk glaze and sprinkle with 1 tbsp sea salt.
14. Preheat oven to 375°F (190°C).
15. Place the baking sheet in the center of the preheated oven. Roast for 15 minutes per pound for rare. For medium-rare, add 3-4 minutes per pound. The crust should be light golden brown.
16. **Rest and Serve:** Let the beef rest in the crust on the baking sheet at room temperature for 1 hour before serving.
17. To serve, slice off the crust at one end, remove the beef, and discard the crust. Season with freshly ground black pepper.
18. Slice the beef diagonally into thick pieces and arrange on a warmed serving platter. Serve immediately.
19. **Optional: Test for Doneness:** Use an instant-read meat thermometer inserted into the center of the meat (away from bone) for 30 seconds. 140°F for rare, 150°F for medium-rare, 160°F for medium, 170°F for well-done.