Learn how to make a Salt Crusted Beef Tenderloin! Go to foodwishes.blogspot.com/2016/1... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Salt Crusted Beef Tenderloin recipe.
Karvin Sunny Li: try aquafaba? I haven't used it yet, but even Alton Brown was surprised at how similar it is to egg whites (he made meringue cookies with it).
Chef John, I'm a lifelong professional cook and you have re-kindled my love of home cooking and experimenting with your charming, simple videos. Thank you for another wonderful method to explore! I look forward to every video.
Thanks for the recipe. It's absolutely delicious. I tasted a very similar version 35 years ago made by a Japanese friend, the same can be done with a whole fish, it's a classic. I tasted later the Colombian version "al trapo" cooked on a open fire with flames. The cheese cloth (manto de cielo) works very well if used in many layers. That looked surprising as the cloth burned but the salt crust protected the meat. And the result was fabulous.
Chef John,I've tried most of your recipes. While I don't agree with some of them, most are spot on and are terrific. I especially love your presentation and tone; it keeps me coming back again and again. Thanks for posting; I truly appreciate all the information that you provide and love all that you do. Your suggested techniques have helped me a great deal in the kitchen. Thanks again! Keep it up man!
Years ago my brother at 17 worked as a cook in a place called The Hideaway in Valley View, IL....all the gangsters in the 20 & 30's went there hence the name...anyway he came home one day and said that one of the old gangsters came into the kitchen and told him "how to cook the meat"!! he said always encrust your meat in tons of salt (just like you have done). I was all of 9. but I have done my meat like this for most of my life too Thanks for the memory jog! I learn so much from you...Thank you :)
I beg to differ, I have done this on the grill with cheese cloth. directly one the coals. when done right it is yummy yummy. You may rinse if concerned. Give a go . May cost ya a few bucks to dial it in .Do not just rely on youtube get out and do it.
Actually, as he stated it was aggressively seasoned, he might have put a bit too little salt. The weird thing with salt crust is, that if you don't put enough, more salt ends up absorbed by the meat. I guess it's because if there's so much salt, there isn't enough moisture that leaks out to dissolve the salt and thus it doesn't get absorbed.
That coming out of the oven and crust removed is one of the most unappetizing thing I've seen in a long time, but when you cut through it, it changes everything.
I love the fact that Chef John gleefully shares his mistakes, even though they obviously bother him. Makes the home cool feel better making mistakes. Chef John, please do a pot au feu! Seems right up your alley.
when i was younger i used to think that cooking was taking things you like on their own, and then putting them togother. sometimes that would work, but other times id end up with a peanutbutter, ham, cheese, and ketchup sandwich. great vids btw
I have salt crusted a prime rib roast which was delicious!! I will have to give this one a try next time especially since tenderloin isn't as fatty as prime rib.
Your telling me you got the taste of a well marbled steak from a tenderloin that was that juicy and you didn't even sear it??? Just imagine the flavor of you DID sear it! This is truly amazing. Last time I had tenderloin was a bone in filet and the flavor was amazing. I would try this but I don't have the money to throw at that cut of beef
I saw alton brown do this on a good eats ep but it was with whole fish. This does look good though and as you said and with the oppisite of deep seasoned roasts you only get a bit of the seasoning post cook so with this you really wont miss a sear
As I sit here eating my peanut butter sandwich, that looks really delicious, Chef John. I'm assuming the technique would work with any beef roast? What about lamb or pork: any thoughts?
chef john!! I love the channel and love the videos fun funny and informative.... ever think of dabbling in some Dominican cuisine, it's great flavorful carribien food (My opinion is slightly biased , I just wanna see what creations you can make with green plantains)
i've seen the similar technique. But, it's done on fish (salmon mostly) and instead of only covering a portion of surface like that, the fish were 'drowned' in the salt. So basically, u cook the fish under the salt's pressure
