Salt-Roasted Beef Tenderloin: The Easiest, Simplest Method
Serves4 to 6
Serves 4 to 6
- 1 1/2 to 2 pounds
beef tenderloin, trimmed of surface fat and silverskin
- 2 pounds
kosher salt, preferably Diamond Crystal
- 1 teaspoon
freshly ground black pepper
- 1 teaspoon
finely chopped fresh rosemary leaves
cloves garlic, minced
large egg whites
- 1 tablespoon
Rimmed baking sheet
Measuring cups and spoons
Chef's knife and cutting board
Heat the oven to 425°F and pat the beef dry. Remove the beef tenderloin from its wrapping and pat dry with paper towels. Let sit at room temperature for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F. Make the salt mixture while the oven heats.
Make the salt mixture. Combine the salt, pepper, rosemary, and garlic in a large bowl and toss to combine. Add the egg whites and mix by hand until the salt is moist and will hold together when pressed.
Prepare the baking sheet. Transfer about 1/3 of the salt mixture onto a rimmed baking sheet and press into an even layer roughly the size of the roast.
Sear the tenderloin. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the tenderloin and sear until browned, about 2 minutes on each side, 8 minutes total cook time. Transfer the tenderloin onto the salt on the baking sheet.
Cover the tenderloin with the salt mixture. Mound the remaining salt mixture on top of the seared tenderloin, patting it down the sides and around the ends of the tenderloin until the tenderloin is completely covered. Do your best to make the coverage even, but don't worry about making the coating perfect.
Roast the tenderloin for 25 to 30 minutes, or until it reaches 125°F. Roast the tenderloin until a probe thermometer inserted into the center of the roast reaches 125°F to 130°F for medium rare, 25 to 30 minutes. The salt crust will harden while roasting, so you'll need to put some pressure on the thermometer to penetrate the crust and reach the center of the roast. It's okay if the crust cracks.
Rest the roast for 15 minutes. Remove the roast from the oven and let the roast rest for 15 minutes on the baking sheet.
Remove the salt crust, slice, and serve. Use the heel of chef's knife to crack the salt dome along one side if roasting hasn't cracked it already. Remove the salt in as large pieces as possible. Transfer the tenderloin to a cutting board and slice into 1/2-inch-thick rounds. Serve immediately.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.