Monday, November 16, 2009


Beef tenderloinImage via Wikipedia

I made the beef tenderloin is a salt crust twice now. Both times it turned out great. The crust need about a half cup more water and it never quite turned out like Alton Brown’s did, but it is a great way to cook a tenderloin.

Make sure that you have a meat probe. You do not want to over cook it. 125F with a thirty minute resting time works perfect.

Tenderloing is surprisingly inexpensive. We always go to our local butcher shop (Bunzel’s on Burleigh) and it regularly $6.99/lb. This week it’s on sale for $4.99! I will get one for steaks and one for Thanksgiving.

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