Beef Tenderloin in Salt Crust Recipe
As a food stylist, it’s kind of embarrassing to post a picture like the below left one, since it’s not very pretty, but it’s what’s on the inside that counts, right? I tried out Alton Brown’s Beef Tenderloin in Salt Crust for a recent family gathering, and wow – what was on the inside was totally moist, perfectly cooked and seasoned, and a real crowd pleaser. This is definitely a dish worth trying.
TIP: When you are dealing with large, thin, tender dough (like the one for this recipe, or pie crust, or cookie dough, consider rolling it out between large sheets of plastic wrap to prevent overworking and increase control. With a 24″ x 18″ crust, control matters! The results reminded us of the tenderloin on the right that we had at Tickets in Barcelona. I wonder if that was how Albert Adriá did it….