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Tuesday, January 09, 2007

Beef Tenderloin in Salt Crust

Tied up a beef tenderloin, then smeared with olive oil and seasoned with salt and pepper. Grilled on a hot grill, turning every few minutes until it was seared on all sides.

Made a dough using flour, salt, pepper, egg whites, and chopped parsley. Rolled the dough out flat and laid the beef in the middle. Pulled up the dough around it and crimped the edges. The dough was quite wet so had to use the extra dough to patch the holes. It went into a 400*F oven to roast.

Roasted to an internal temperature of 125*F, then pulled to rest.

The meat was a perfect medium rare in the center, and medium on the sides. It was tender, juicy, and flavorful.

Recipe from,,FOOD_9936_26998,00.html

Aloha, Nate

Related recipes: Churrasco Taco, Filet Mignon, Killer Kalbi, Korean Pancake, Thai Beef Salad