Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Beef Tenderloin Roasted in a Salt Crust

Scott Phillips

Servings: 4

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.


For the salt crust:

  • 2 cups kosher or sea salt
  • 3 large egg whites
  • 2/3 cup water
  • 2 to 3 cups all-purpose flour

For the beef:

  • 1 2-lb. well-trimmed, center-cut beef tenderloin (at least 3 inches in diameter)
  • Kosher salt or sea salt and freshly ground black pepper
  • 1/4 cup unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 1 large egg yolk

Nutritional Information

  • Nutritional Sample Size without added vinaigrette
  • Calories (kcal) : 410
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 185
  • Sodium (mg): 560
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 37


Make the salt crust:

  • In a stand mixer (use the paddle attachment) or in a large bowl, combine the salt, egg whites, and water. On medium speed or with a wooden spoon, mix in the flour a little at a time until the dough is firm and feels slightly dry and stiff, like Play-Doh , 2 to 3 minutes in a mixer. Without a mixer, you’ll need to knead the dough by hand. The dough shouldn’t be moist or sticky, and you might not need all 3 cups flour. Cover the bowl with plastic wrap and let rest at room temperature for 2 hours. If making ahead, refrigerate for up to 24 hours.

Prepare the beef:

  • If the salt crust has been refrigerated, bring it to room temperature. Heat the oven to 400°F. Pat the beef dry with paper towels and season it lightly with salt and pepper. Heat the butter and oil in a heavy skillet over medium-high heat. When the butter has melted and is starting to bubble, add the beef. Sear it until browned on all sides, basting with the butter and oil mixture in the pan, about 2 minutes per side. Transfer to a plate. Discard the excess fat in the skillet.
  • In a small bowl, beat the egg yolk with 2 Tbs. water and set aside.
  • Lightly flour a work surface. Roll out the salt crust dough into a rectangle large enough to easily wrap and enclose the beef without stretching or tearing the dough. Set the beef on the dough and lift up each side to enclose the beef as if you’re folding an envelope . Press the seams together and transfer to a heavy baking sheet (a large, flat metal spatula works well for the transfer). If the dough cracks or tears, patch it with a piece of dough pinched from a thicker area. Brush the entire surface of the dough with the egg yolk glaze and sprinkle with a little salt.

  • Roast on a center rack until an instant-read thermometer inserted through the crust and into the center of the meat registers 125°F for medium rare, 25 to 28 minutes; check early to avoid overcooking. (For rare, cook the beef to 120°F; for medium, cook to 130°F. The temperature will rise a few degrees while the meat rests.) Let rest for 30 minutes in the crust.

To serve:

  • Set a mound of the warm potato salad on each plate. Using a paring knife, cut off the top of the salt crust . (You can do this at the table for more drama.) With a fork, gently lift out the beef and set it on a carving board. Slice into four pieces. Set a portion of beef on the potato salad. Spoon some of the vinaigrette over the beef and sprinkle with salt and pepper.


Rate or Review

Reviews (4 reviews)

  • Leisa_VA | 05/02/2016

    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.

  • moebears | 02/15/2014

    Made this for Christmas dinner. Beautifully tender, delicious, perfect. Guests raved, and so easy! Will definitely make again.

  • User avater
    idahogourmet | 12/11/2012

    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.

  • gmhcooking | 12/17/2011

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial