Break-Away Beef Tenderloin
This salt crust cooking method will enhance moisture and flavor!
(tied), at room temperature
fresh thyme leaves
fresh rosemary leaves
Windsor® Kosher Salt
or La Baleine Coarse Sea Salt
Windsor® Black Peppercorns
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.
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.
Note: 2 lb roast serves 6. 3 lb roast serves 8.