Good Eats Beef Tenderloin in Salt Crust Alton Brown 2004
Experience a showstopping centerpiece with Alton Brown's "Good Eats Beef Tenderloin in Salt Crust," a 2004 classic that combines culinary technique with bold flavor. This recipe transforms a tender, two-pound beef tenderloin into a succulent masterpiece by encasing it in a savory crust made from kosher salt, all-purpose flour, and egg whites. Infused with the aromatic essence of fresh rosemary and thyme, the tenderloin is seared to perfection before being sealed in the salt dough for an elegant baking process. The result? A perfectly juicy, medium-rare beef tenderloin encased in a golden, hardened crust designed to lock in moisture and flavor. Ideal for special occasions or holiday feasts, this impressive dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a velvety red wine sauce. With straightforward instructions and gourmet flair, this recipe delivers restaurant-quality results right in your kitchen!
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 3 pounds kosher salt
- 1 cup all-purpose flour
- 6 large egg whites
- 0.5 cup water
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
Preheat your oven to 425°F (220°C).
Rub the beef tenderloin with olive oil, then season it lightly with black pepper.
Heat a large skillet over medium-high heat and sear the tenderloin on all sides until browned, about 2 minutes per side. Remove the tenderloin from the pan and set it aside to cool slightly.
In a large mixing bowl, combine kosher salt, all-purpose flour, egg whites, and water. Stir the mixture until a thick, pliable dough forms.
Roll out the salt dough on a floured surface to about 1/2 inch thick, ensuring it is large enough to completely enclose the tenderloin.
Place the rosemary and thyme sprigs on top of the dough, then position the seared beef tenderloin on top of the herbs.
Wrap the dough completely around the tenderloin, sealing the edges tightly to ensure no gaps.
Place the dough-wrapped tenderloin seam-side down on a parchment-lined baking sheet.
Bake in the preheated oven for approximately 25-30 minutes or until the internal temperature of the tenderloin reaches 125°F (52°C) for medium-rare.
Remove the tenderloin from the oven and allow it to rest for 15 minutes. The salt crust will harden as it cools.
Carefully crack open the salt crust with a knife or mallet and discard it. Remove the tenderloin and slice it into 1-inch-thick portions.
Serve immediately with your choice of sides.
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 538896 mg | 23430% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.7 g | ||
| Protein | 310.6 g | 621% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 195 mg | 15% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 4004 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
