Various Herbs on Marble
Various Herbs on Marble
Peter Howard...
Buy This at



WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Beef Tenderloin Roasted in an
Herb-Infused Salt Crust, Inc.
Omaha Steaks Best Sellers

"Beef is the soul of cooking."
~ Marie-Antoine Careme

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!








Chef To Go
Chef To Go
Jennifer Garant
Buy This at





Sur La Table
Special Offers










Jennifer Garant
Buy This at









Provence Cookbook:
150 Recipes and Select Guide to the Markets, Shops, and Restaurants of France

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Spring at the Pont Neuf
Spring at the Pont Neuf
Michael Longo
Buy This at


La Belle Cuisine


Beef Tenderloin Roasted in an
Herb-Infused Salt Crust
(Rôti de Filet de Boeuf en
Croûte de Sel aux Herbes)

Simply French
© 1991 by Patricia Wells and Joël Robuchon
William Morrow/HarperCollins

Yield: 6 to 8 servings

“Beef tenderloin – known in France as ‘filet de boeuf’ – is one of the finest,
juiciest, and leanest cuts of meat. And this is a marvelous way to cook it,
for the filet is seared at high heat to seal in the juice, then roasted at
moderate temperature to ensure meat that is rare and juicy, and perfectly
and evenly pink. As the roasted beef rests in the salt crust it continues to
cook, and the herbs and salt are drawn into the meat. Since beef tender-
loin is naturally tender, it does not need a long cooking time. Tenderloin
should always be served rare or medium-rare – never well done, which
would toughen the meat, undoing the very advantage of the cut. When
roasted in this manner, the beef cooks evenly, slices evenly and easily, and
shrinks less, and there’s no waste. It’s a great dish for entertaining, for all
the work is done ahead of time.

In general I advise using unrefined sea salt for cooking, preferably sel
de Guérande from Brittany. But here the salt is simply used as a cooking
vessel and won’t be consumed, so refined sea salt or kosher salt, both of
which are far less expensive, is suggested."

Salt Crust
2 cups kosher salt
4 tablespoons fresh thyme leaves
1 tablespoon minced fresh
rosemary leaves
2 large egg whites
2/3 cup water
2 to 3 cups all-purpose flour

1 boneless beef tenderloin (about 2 pounds,
4 inches wide, 5 inches thick),
at room temperature
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large egg yolk
1 teaspoon fresh thyme leaves
2 tablespoons coarse sea salt
Freshly ground black pepper to taste

1. At least 3 1/2 hours before serving, prepare the salt crust: In the bowl
of a heavy-duty electric mixer fitted with a paddle, combine the salt and
herbs and mix to blend. Add the egg whites and 2/3 cup water, and mix
until thoroughly blended. Add 2 cups of the flour, a little at a time, and
knead until the mixture forms a firm, homogeneous dough, 2 to 3 minutes. (You may not need all of the flour.) The dough should be firm, not too
moist or sticky, or the beef will steam, not roast. In necessary, knead in additional flour or water for a firm dough. Cover with plastic wrap and
let rest at room temperature for a minimum of 2 hours, or up to 24 hours.
(This resting period will make the dough less sticky and easier to roll out.)
2. Preheat the oven to 375 degrees F.
3. Prepare the beef: Pat the meat dry with paper towels. (Do not salt the
meat at this point, or flavorful juices will be drawn from the meat and it
will not brown evenly.) In a large skillet, combine the butter and oil over moderately high heat. When hot, add the beef and sear well on all sides,
2 to 3 minutes per side. Place a salad plate upside down on a large platter.
Transfer the seared beef to rest on the salad plate, placing it at an angle.
This will allow air to circulate evenly around the beef as it continues to
cook while resting, making for meat that is evenly cooked and tender.
Let rest for 5 minutes.
4. Meanwhile, on a lightly floured surface, roll the dough out to form a
10- x 15-inch rectangle, or one large enough to easily enclose the beef
without stretching the dough.
5. In a small bowl, combine the egg yolk and 1/2 teaspoon water to make
a glaze. Set aside.
6. Sprinkle the beef with the thyme. Completely wrap the beef in the salt crust, pressing all the seams together. Be sure that all the seams are well sealed.) Wrap the beef just before roasting. If you wrap it in advance,
the meat and the salt crust will turn soggy.) Transfer the wrapped beef
to a baking sheet. With a brush, coat the entire surface of the crust
with the glaze. Sprinkle the crust with the sea salt.
7. Place the baking sheet in the center of the oven and roast for 15 minutes per pound for rare meat (or until the interior registers 125 degrees F when measured with a meat thermometer). For medium rare, roast an additional
3 to 4 minutes per pound. The crust should be a light, golden brown. Let
the beef rest in the crust on the baking sheet at room temperature for 1
hour before serving. (The beef will remain warm.)
8. To serve, slice off the crust at one end, remove the beef, and discard
the crust. Season the beef with pepper. Cut on the diagonal into thick
slices and arrange on a warmed serving platter. Serve immediately.

Wine Suggestion: A firm and elegant red burgundy, such as a Pommard.

Testing for Doneness

There are many ways to test meat for doneness. For beef, insert an instant-
reading meat thermometer into the center of the meat, away from the bones,
and leave it there for 30 seconds. Remove the thermometer to check the interior temperature of the meat: 140 degrees F for rare, 150 degrees F for medium-rare,
160 degrees F for medium, 170 degrees F for well done. If you do not have a meat thermometer, do as many chefs do: Place a metal skewer into the thickest part
of the meat and wait 30 seconds. Remove the skewer and touch it to your bottom
lip. If the skewer is cold, the meat is underdone; if the skewer is warm, the meat
is rare; if the skewer is hot, the meat is well done.

The Waiting Time

All meat – particularly this beef tenderloin roasted in a salt crust – should rest
once it has been removed from the oven. The resting time allows the juices to be reabsorbed into the meat, making the meat tender and easier to cut. (If you slice
it right away, all the flavorful juices will flow out, leaving tougher, less flavorful meat.) Cut across the grain in thick, even slices, so that the pieces are easy to
chew. The more tender the meat, the more thickly it may be sliced.

Featured Archive Recipes:
Beef Tenderloin Crusted with Blue Cheese
and Tomato Chutney

Beef Wellington with Madeira Sauce
Chateaubriand for Two with Lobster Tails
Fillet of Beef with Arugula, Cherry Tomatoes,
and Roasted Garlic Vinaigrette

Fondue Bourguignonne
Mediterranean-Inspired Beef
Tenderloin (Charlie Trotter)

Roasted Fillet of Beef with Black Pepper
(Zuni Cafe)

Roast Tenderloin of Beef with Mushroom,
Onion and Wine Sauce

Sauté de Boeuf à la Parisienne
Spice-Crusted Rib-Eye Roast with Garlic Jus

Index - Beef Recipe Archives
Holiday Central!
Index - Classic French Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: July 13, 2012.