Beef Tenderloin in Salt Dough
submitted by dave 
from lansdale, pa, us 
recipe courtesy alton brown, 2004 
5 cup  all-purpose flour
3 cup  kosher salt
3 Tbsp  fresh ground black pepper
5   egg whites
1-1/2 cup  water
1/2 cup  chopped fresh herbs (parsley, thyme, and/or sage)
1   6 to 7-pound) whole beef tenderloin, trimmed
1 Tbsp  olive oil
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. international recipes online 
on-line culinary discussion at 
(ID: 7543) Mirror: Thu, May 27, 2004

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