BEEF TENDERLOIN IN SALT CRUST
Steps:
- Mix salt, 1/4 c herbs, pepper and flour. Mix briefly in heavy duty mixer. In a small bowl, whisk egg whites and water until slightly foamy. With the mixer running low, slowly pour egg and water into salt mix. When incorporated, increase mixer speed and knead, 3-4 min until dough is formed. If necessary, add more water 1 T at a time. Form dough into a ball and cover with plastic wrap. Let rest for at least 4 hrs and up to 24 hrs. Heat oil in a large skillet (pref cast iron) and sear tenderloin on all sides. Set aside. Roll out dough on a lightly floured surface until it can cover beef. Set beef in center of dough and cover the beef evenly with remaining herbs. Wrap dough tightly around the meat, sealing the edges by pinching. Set on un-greased baking sheet and roast for 20 min rare or 25 min med rare at 400 degrees. Let meat rest up to 1 hour. Remove from crust and serve in thick slices.
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