Beef tenderloin in an aromatic salt crust
Beef second courses
This is a fantastic way to cook beef. Especially beef tenderloin. You make a salty dough that is infused with herbs and wrap the steak in it. Bake it, then remove the crust. Don't eat the crust! This was probably the tenderest steak I have ever had, and no, it does not get too salty. <br /> <br />The recipe called for 15 minutes in the oven for rare, but I was doubtful and went 20 minutes. The deal is that the steak rests for 10-15 minutes after you pull it from the oven, and the salt is super hot and continues the baking more than, say, putting a plain steak on a cutting board to rest. So, the steak in the picture is medium. I'm a "rare" guy, so I will use a probe in the future, just to make sure. Maybe pulling it out 10 degrees short of my rare temperature. <br /> <br />You want the steaks as dry as possible before wrapping them in the salt dough so the crust doesn't get soggy. Maybe this recipe isn't all grilling and cowboy, but something a bit more hoity-toity. A bearnaise sauce comes to mind, or a marchand du vin. <br /> <br />This is not as difficult as the name implies. The crust recipe makes enough for about 4 pre-cut filet mignons. My blog version is here: http://foolingaroundinthekitchen.blogspot.com/2011/05/beef-tenderloin-in-aromatic-salt-crust.html
Share:
0
38
0
Comments