Main Dish
BREAK-AWAY BEEF TENDERLOIN
This salt crust cooking method will enhance moisture and flavour!
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2-3 lbs beef tenderloin (tied), at room temperature
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary leaves
- 2 cup Windsor® Kosher Salt or La Baleine Coarse Sea Salt for garnish
- Windsor® Black Peppercorns (freshly ground)
- 1 tbsp butter
- 1 tbsp olive oil
- 2-3 lbs beef tenderloin (tied), at room temperature
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary leaves
- 2 cup Windsor® Kosher Salt or La Baleine Coarse Sea Salt for garnish
- Windsor® Black Peppercorns (freshly ground)
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Recipe Preparation
For the Beef Tenderloin
- Heat butter and oil in large heavy frypan over medium-high heat.
- Sear roast on all sides.
- Transfer to wire rack and cool 5 minutes. Sprinkle herbs over roast.
- Line shallow roasting pan with aluminum foil.
- Combine Windsor® Kosher Salt and just enough water to form a slightly stiff paste resembling wet snow. Spoon 1/3 of the salt mixture into pan and shape into a rectangle, same size as the roast.
- Transfer roast to pan setting it on top of salt mixture. Coat roast with remaining salt mixture using your hands to pack it in place.
Insert meat thermometer in center of roast. Bake in - preheated 350°F (180°C) oven until meat thermometer registers 140°F (60°C) for rare meat.
- Remove from oven; let rest 15 minutes.
- Remove and discard salt crust; cut off string. Season with freshly ground Windsor® Black Peppercorns.