Beef Tenderloin in Herbed Salt Crust

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Salt

  Table

  2 tsp or 12g

• Rosemary

  Fresh

  1 tbsp or 2g

• Pepper

  Spices, black

  2 tsp or 4g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  24 oz or 680g

• Water

  Plain, clean water

  ½ cup or 118g

Directions

1. Finely chop rosemary.
2. Preheat oven to 425F.
3. Pat beef dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown beef (excluding ends), turning occasionally, about 6 minutes total. Transfer beef to a shallow roasting pan, reserving pan drippings in skillet.
4. Stir together salt, rosemary, pepper, and water until mixture resembles wet sand. Pat salt mixture onto top and sides of meat to coat evenly and roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 130F for medium-rare, 25 to 30 minutes.
5. Let meat stand in roasting pan 5 minutes. Remove salt crust and transfer meat to a cutting board. Cut into 1/2-inch-thick slices and spoon meat juices from skillet over slices.

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