Roasting a beef tenderloin in a salt crust helps keep moisture in, making the meat tender and juicy. For an impressive main course, serve each portion of tenderloin over Warm Potato Salad with Gorgonzola, Baby Spinach & Walnuts.
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I served this recipe/method to my guests (10) this past Saturday. The salt-crusted method is just outstanding. I've read other reviews other places which complained about the high salt taste, so I wrapped the meat in parchment paper. I would recommend any having such concerns do the same. I took the meat out at 122 and had perfect medium rare. The temp increased about 10 degrees after taking it out of the oven. I thought that the vinaigrette was a bit on the acidic side, and I added some honey to soften the edge. Not to make it sweet, but just to soften. I used Klondike gourmet (small new) potatoes which were available. I microwaved and then finished in toaster oven. If they are available, I would recommend using. The melange of flavors was just stupendous in every way. It was really extraordinary how the beef cooked evenly throughout. It was juicy and tender--like none other. All of my guests enjoyed this meal. I will definitely serve this beautiful and elegant meal again. Thank you for this well-crafted recipe.
Made this for Christmas dinner. Beautifully tender, delicious, perfect. Guests raved, and so easy! Will definitely make again.
If you want to impress someone or share a special bottle of wine with friends - make this recipe. This is my "go to" recipe for a special occasion and it is so easy to prepare. The salt crust makes cooking this expensive cut of meat foolproof. Plus, it is a 1-dish meal with the meat, starch, and vegetable on 1-plate. Pair it with a simple light appetizer or salad and dessert and your guests will go away raving about the fantastic dinner they just had.
I have been making this recipe for years after much research. I cook the Xmas roast every year in my mother-in-law's poorly performing oven (& it's not that its old).. We tried many techniques to get a decent dinner put together and then I found this. Since we all like our roast medium rare I do not even have to poke a hole (that lets steam & heat out) but just rely on time and then letting it rest up to an hour. Meat is perfectly cooked & still hot for serving. I add herbs to the package for additional flavor. Just don't forget to sear the meat first.... it's not a step you want to skip for it aids in keeping all of the juices where they belong.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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