Grilled Beef Tenderlion Sea Salt Butter
Ingredients
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 ii-lb. well-trimmed, center-cut beefiness tenderloin (at to the lowest degree 3 inches in diameter)
- Kosher common salt or body of water salt and freshly ground black pepper
- 1/four loving cup unsalted butter
- 2 Tbs. extra-virgin olive oil
- 1 large egg yolk
- Nutritional Sample Size without added vinaigrette
- Calories (kcal) : 410
- Fatty Calories (kcal): 250
- Fatty (g): 28
- Saturated Fat (g): 12
- Polyunsaturated Fat (thousand): ane
- Monounsaturated Fat (one thousand): 11
- Cholesterol (mg): 185
- Sodium (mg): 560
- Carbohydrates (1000): 0
- Fiber (g): 0
- Poly peptide (m): 37
Training
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 fiddling at a time until the dough is firm and feels slightly dry out and strong, 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 viscous, and yous might non demand all 3 cups flour. Encompass the bowl with plastic wrap and permit rest at room temperature for ii hours. If making alee, refrigerate for upwards to 24 hours.
Fix the beef:
- If the salt crust has been refrigerated, bring it to room temperature. Estrus the oven to 400°F. Pat the beef dry with paper towels and flavour it lightly with salt and pepper. Heat the butter and oil in a heavy skillet over medium-loftier oestrus. When the butter has melted and is starting to bubble, add the beefiness. Sear information technology until browned on all sides, basting with the butter and oil mixture in the pan, nigh 2 minutes per side. Transfer to a plate. Discard the excess fat in the skillet.
- In a small basin, crush the egg yolk with 2 Tbs. water and set bated.
- Lightly flour a work surface. Ringlet out the salt crust dough into a rectangle large enough to easily wrap and enclose the beefiness without stretching or trigger-happy the dough. Set the beefiness on the dough and lift upwards each side to enclose the beef as if you're folding an envelope . Press the seams together and transfer to a heavy baking canvas (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 ascent a few degrees while the meat rests.) Permit rest for xxx minutes in the chaff.
To serve:
- Prepare a mound of the warm potato salad on each plate. Using a paring pocketknife, cut off the top of the salt crust . (You can practise this at the table for more than drama.) With a fork, gently lift out the beef and prepare information technology on a carving board. Slice into four pieces. Set a portion of beef on the spud salad. Spoon some of the vinaigrette over the beef and sprinkle with salt and pepper.
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Reviews (4 reviews)
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Leisa_VA | 05/02/2016
I served this recipe/method to my guests (10) this past Saturday. The salt-crusted method is but outstanding. I've read other reviews other places which complained nigh the high table 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 afterward taking it out of the oven. I idea that the vinaigrette was a flake on the acidic side, and I added some honey to soften the edge. Not to make it sugariness, only just to soften. I used Klondike gourmet (pocket-size new) potatoes which were available. I microwaved and so finished in toaster oven. If they are bachelor, I would recommend using. The melange of flavors was only stupendous in every way. It was actually boggling how the beefiness 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. Thanks for this well-crafted recipe.
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moebears | 02/15/2014
Made this for Christmas dinner. Beautifully tender, delicious, perfect. Guests raved, and then easy! Volition definitely make again.
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idahogourmet | 12/11/2012
If you lot want to impress someone or share a special bottle of vino with friends - make this recipe. This is my "go to" recipe for a special occasion and it is so easy to fix. The salt crust makes cooking this expensive cut of meat foolproof. Plus, it is a i-dish repast with the meat, starch, and vegetable on 1-plate. Pair it with a simple low-cal appetizer or salad and dessert and your guests will go abroad raving about the fantastic dinner they but had.
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gmhcooking | 12/17/2011
I have been making this recipe for years after much inquiry. I melt the Xmas roast every year in my female parent-in-law's poorly performing oven (& it'south not that its erstwhile).. We tried many techniques to get a decent dinner put together and so I found this. Since we all like our roast medium rare I do not even have to poke a pigsty (that lets steam & heat out) simply only rely on time and then letting information technology rest up to an hr. Meat is perfectly cooked & yet hot for serving. I add herbs to the bundle for additional flavor. But don't forget to sear the meat outset.... it'southward non a step you want to skip for information technology aids in keeping all of the juices where they belong.
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Source: https://www.finecooking.com/recipe/beef-tenderloin-roasted-in-a-salt-crust
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