Best Beef Roasted In Salt Crust Recipes

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SALT-CRUSTED BEEF TENDERLOIN RECIPE BY TASTY



Salt-Crusted Beef Tenderloin Recipe by Tasty image

Here's what you need: beef tenderloin, pepper, kosher salt, fresh rosemary, water

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 5

2 lb beef tenderloin
pepper, to taste
3 lb kosher salt
2 tablespoons fresh rosemary
1 cup water

Steps:

  • Liberally pepper the beef tenderloin on all sides.
  • Brown all sides of the beef tenderloin, set aside so its comes to room temperature.
  • In a large mixing bowl, combine the salt, rosemary and water. You want the consistency of wet, packable sand.
  • Spread a thin layer of the salt on your baking sheet.
  • Place the beef tenderloin on top and cover the with remaining salt. Make sure the entire beef tenderloin is covered in the salt mix.
  • Bake at 250°F (120°C) for 45-60 minutes or until the internal temperature is about 120°F (48°C) for medium rare.
  • Remove and let it rest in the salt crust for 15 minutes.
  • Using the back of the spoon, crack the salt crust and remove. Brush away any excess salt and remove the beef tenderloin.
  • Slice and serve with roasted vegetables.
  • Enjoy!

Nutrition Facts : Calories 228 calories, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 33 grams, Sugar 0 grams

BEEF ROASTED IN SALT CRUST



Beef Roasted in Salt Crust image

Categories     Beef     Roast     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 3

3 cups coarse salt
3/4 cup water
a 6-to-8 pound standing rib roast, trimmed

Steps:

  • In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.

BEEF TENDERLOIN IN SALT CRUST



Beef Tenderloin in Salt Crust image

Provided by Alton Brown

Categories     main-dish

Time 5h40m

Yield 10 to 12 servings

Number Of Ingredients 8

5 cups all-purpose flour
3 cups kosher salt
3 tablespoons fresh ground black pepper
5 egg whites
1 1/2 cups water
1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
1 (6 to 7-pound) whole beef tenderloin, trimmed
1 tablespoon olive oil

Steps:

  • Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.
  • Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.
  • Preheat oven to 400 degrees F.
  • In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.
  • Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.

HERBED ROAST BEEF IN SALT CRUST



Herbed Roast Beef in Salt Crust image

I make this every year for Christmas eve. I found this in the newspaper in a holiday ad for a local grocery store (I think Fred Meyer).

Provided by Fancy Nance

Categories     Roast Beef

Time 30m

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 10

1/3 cup olive oil
1/4 cup onion, grated
1 teaspoon garlic salt
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 boneless beef roast, between 4-6 pounds
1 (3 lb) box kosher salt (coarse)
1 1/4 cups water

Steps:

  • Combine oil, garlic salt, basil, marjoram, thyme and pepper in heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.
  • Line roasting pan with aluminum foil. Combine course kosher salt and the water thoroughly until salt is well moistened. (Do not add more water). Pat 1 cup of moistened salt into a 1/2 inch thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Carefully pack remaining salt mixture around meat to encase meat.
  • Place roast in a 425 degree oven and roast about 16 - 18 minutes per pound for rare (140 degrees), 20 to 22 minutes per pound for medium (160 degrees), or 25-30 minutes per pound for well done (170 degrees). For best results, use a meat thermometer to check internal temperature.
  • Remove roast when thermometer registers 5 degrees below desired doneness. Let roast stand 5 to 10 minutes in salt crust.
  • To remove roast from salt, you may need to use a hammer. After removing crust, whisk away any remaining crystals with a stiff pastry or vegetable brush before carving.
  • If using an instant-read thermometer (the kind that isn't inserted before roasting), check the estimated cooking time. Take roast out of the oven 10-15 minutes bsefore it should be done. You may have to poke a hole in the salt crust to insert themometer. Continue roasting, if needed, and test temperature again in 5 minutes. Enjoy!

Nutrition Facts : Calories 164.6, Fat 18, SaturatedFat 2.5, Sodium 131973.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 0.2

BEEF TENDERLOIN ROASTED IN AN HERB-INFUSED SALT CRUST



Beef Tenderloin Roasted in an Herb-Infused Salt Crust image

otherwise known as: "Rôti de Filet de Boeuf en Croûte de Sel aux Herbes" from a french cookbook - here for safe keeping Looks like a lot of steps but it really isn't very hard.

Provided by petlover

Categories     Roast Beef

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups kosher salt
4 tablespoons fresh thyme leaves
1 tablespoon rosemary, minced fresh
2 large egg whites
2/3 cup water
2 -3 cups all-purpose flour
1 boneless beef tenderloin (about 2 pounds,4 inches wide, 5 inches thick)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large egg yolk
1 teaspoon fresh thyme leave
2 tablespoons coarse sea salt
fresh ground black pepper

Steps:

  • At least 3 1/2 hours before serving, prepare the salt crust in the bowl.
  • of a heavy-duty electric mixer fitted with a paddle, combine the salt and.
  • herbs and mix to blend,add the egg whites and 2/3 cup water, and mix.
  • until thoroughly blended, add 2 cups of the flour, a little at a time, and.
  • knead until the mixture forms a firm, homogeneous dough, 2 to 3 minutes (You may not need all of the flour) The dough should be firm, not too.
  • moist or sticky, or the beef will steam, not roast- if necessary, knead in additional flour or water for a firm dough, Cover with plastic wrap and.
  • let rest at room temperature for a minimum of 2 hours, or up to 24 hours.
  • (This resting period will make the dough less sticky and easier to roll out.).
  • Preheat the oven to 375 degrees F.
  • Prepare the beef: Pat the meat dry with paper towels (Do not salt the.
  • meat at this point, or flavorful juices will be drawn from the meat and it.
  • will not brown evenly) in a large skillet, combine the butter and oil over moderately high heat, when hot, add the beef and sear well on all sides.
  • 2 to 3 minutes per side. Place a salad plate upside down on a large platter,.
  • transfer the seared beef to rest on the salad plate, placing it at an angle.
  • this will allow air to circulate evenly around the beef as it continues to.
  • cook while resting, making for meat that is evenly cooked and tender.
  • let rest for 5 minutes.
  • Meanwhile, on a lightly floured surface, roll the dough out to form a.
  • 10- x 15-inch rectangle, or one large enough to easily enclose the beef.
  • without stretching the dough.
  • In a small bowl, combine the egg yolk and 1/2 teaspoon water to make.
  • a glaze. Set aside.
  • Sprinkle the beef with the thyme. Completely wrap the beef in the salt crust, pressing all the seams together. Be sure that all the seams are well sealed.) Wrap the beef just before roasting. If you wrap it in advance,.
  • the meat and the salt crust will turn soggy.) Transfer the wrapped beef.
  • to a baking sheet. With a brush, coat the entire surface of the crust.
  • with the glaze. Sprinkle the crust with the sea salt.
  • Place the baking sheet in the center of the oven and roast for 15 minutes per pound for rare meat (or until the interior registers 125 degrees F when measured with a meat thermometer). For medium rare, roast an additional.
  • 3 to 4 minutes per pound. The crust should be a light, golden brown. Let.
  • the beef rest in the crust on the baking sheet at room temperature for 1.
  • hour before serving. (The beef will remain warm.).
  • To serve, slice off the crust at one end, remove the beef, and discard.
  • the crust. Season the beef with pepper. Cut on the diagonal into thick.
  • slices and arrange on a warmed serving platter. Serve immediately.
  • Testing for Doneness.
  • There are many ways to test meat for doneness. For beef, insert an instant-.
  • reading meat thermometer into the center of the meat, away from the bones,.and leave it there for 30 seconds. Remove the thermometer to check the interior temperature of the meat: 140 degrees F for rare, 150 degrees F for medium-rare,160 degrees F for medium, 170 degrees F for well done. If you do not have a meat thermometer, do as many chefs do: Place a metal skewer into the thickest part.of the meat and wait 30 seconds. Remove the skewer and touch it to your bottom.lip. If the skewer is cold, the meat is underdone; if the skewer is warm, the meat.is rare; if the skewer is hot, the meat is well done.

Nutrition Facts : Calories 205.5, Fat 5.4, SaturatedFat 1.9, Cholesterol 35.8, Sodium 40071.7, Carbohydrate 32.5, Fiber 1.4, Sugar 0.2, Protein 6.1

SALT-ENCRUSTED PRIME RIB



Salt-Encrusted Prime Rib image

Restaurants have nothing on this recipe. For a true meat lover, it's very easy and the results are beyond belief. -Roger Bowlds, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10 servings.

Number Of Ingredients 6

1 box (3 pounds) kosher salt (about 6 cups), divided
1 bone-in beef rib roast (6 to 8 pounds)
3 tablespoons Worcestershire sauce
2 tablespoons cracked black pepper
2 teaspoons garlic powder
1/2 cup water

Steps:

  • Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer. , Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes., Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

Nutrition Facts : Calories 325 calories, Fat 18g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 900mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.

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