Beef Tenderloin in a Salt Crust

Mix mayo and Grey Poupon in a two to one ratio and a touch of celery salt or seed and you’ll have a lovely sauce for the beef and for the chilled shrimp or crab that you may decide to serve alongside, both with dry Champagne.

Beef Tenderloin in a Salt Crust

Servings: 3-4


  • 1 1/2 cups / kosher salt
  • 1/2 cup / minced fresh herbs rosemary, oregano, thyme, and Italian parsley
  • 2 tablespoons / freshly ground black pepper
  • 2 1/2 cups / all-purpose flour
  • 2 egg whites
  • 2 tablespoons / olive oil
  • 1 1/2 pounds / beef tenderloin, trimmed
  • Maldon salt flakes or other finishing salt
  • Fresh herb sprigs for garnish


  1. Put the salt, half of the minced herbs, black pepper and flour in the work bowl of a heavy-duty mixer fitted with its paddle. Mix briefly. In a small bowl, whisk together the egg whites and ½ cup plus 2 tablespoons water until slightly foamy.
  2. With the mixer operating at low speed, slowly pour the egg mixture into the salt mixture. When fully incorporated, increase the speed to high and knead until a firm but moist dough is formed, about 3 or 4 minutes.
  3. Turn out onto a very lightly floured surface, form into a ball, and cover with plastic wrap. Let the dough rest at room temperature for at least 4 hours and up to 24 hours.
  4. Preheat the oven to 400 degrees.
  5. Heat the olive oil in a heavy skillet over medium-high heat and sear the tenderloin on all sides. Transfer to a plate and set aside.
  6. Roll out the dough on a lightly floured surface to form a rectangle approximately 8 by 11 inches (adjust the size according to the size of the beef ).
  7. Set the beef in the center of the dough, sprinkle the remaining minced herbs over it, turning it to spread the herbs evenly over the surface of the meat, and wrap the dough tightly around the tenderloin, sealing the edges by pinching the dough together.
  8. Set on an ungreased baking sheet and bake for 20 minutes for rare beef and 25 for medium rare.
  9. Remove the tenderloin from the oven and let rest for at least 30 minutes and up to 1 hour before removing the salt crust. Slice off one end of the crust, pull the beef out, and cut it into ⅜-inch thick slices. (Discard the crust.) Arrange the meat on a platter, sprinkle lightly with salt and pepper, garnish with fresh herb sprigs, and enjoy right away.