Oregon Tenderloin Roast in Salt Dough
- Tenderloin of Oregon Beef, 6-7 lbs.
- 5 cups flour
- 3 cups kosher salt
- 3 Tbsp black pepper
- 1 Tbsp. smoked paprika
- 5 egg whites
- 1 ½ cups water
- 4 cloves garlic, crushed
- 1/2 cup mixed herbs, finely chopped (parsley, rosemary, thyme, etc.)
- Make salt dough in advance, at 4 hours to one day ahead. Mix flour, salt, pepper, paprika, garlic and herbs together.
- Whip egg whites and water together until mixed, then add to dry ingredients. Mix to form a dough. Let dough rest in covered bowl or zip lock bag at room temperature for 4 hours to 1 day.
- When ready to bake the roast, remove excess fat and "silver" skin from tenderloin. Season tenderloin with additional black pepper. DO NOT SEASON WITH SALT.
- Heat a pan (large enough to hold roast) on medium high. When hot add a little oil and pan sear roast on all sides until browned. Allow roast to cool to room temperature.
- While roast is cooling, roll out dough to approx. ¼ inch thick, making it large enough to fully wrap the tenderloin without having to pull the dough. Lay cooled tenderloin on salt dough. Wrap and seal the seams by pinching closed.
- Place in 400 degree oven and bake until internal temperature reaches120 degrees, approximately 25-30 minutes. Let rest for 30 minutes.
- Crack open salt crust and pull out tenderloin to carve.
for a free download of the latest Adobe Flash Player.