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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?