Herbed Beef In Salt Crust Food

BEEF TENDERLOIN IN SALT CRUST

Steps:

• Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.
• Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.
• Preheat oven to 400 degrees F.
• In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.
• Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.

HERBED ROAST BEEF IN SALT CRUST

Steps:

• Combine oil, garlic salt, basil, marjoram, thyme and pepper in heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.
• Line roasting pan with aluminum foil. Combine course kosher salt and the water thoroughly until salt is well moistened. (Do not add more water). Pat 1 cup of moistened salt into a 1/2 inch thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Carefully pack remaining salt mixture around meat to encase meat.
• Place roast in a 425 degree oven and roast about 16 - 18 minutes per pound for rare (140 degrees), 20 to 22 minutes per pound for medium (160 degrees), or 25-30 minutes per pound for well done (170 degrees). For best results, use a meat thermometer to check internal temperature.
• Remove roast when thermometer registers 5 degrees below desired doneness. Let roast stand 5 to 10 minutes in salt crust.
• To remove roast from salt, you may need to use a hammer. After removing crust, whisk away any remaining crystals with a stiff pastry or vegetable brush before carving.
• If using an instant-read thermometer (the kind that isn't inserted before roasting), check the estimated cooking time. Take roast out of the oven 10-15 minutes bsefore it should be done. You may have to poke a hole in the salt crust to insert themometer. Continue roasting, if needed, and test temperature again in 5 minutes. Enjoy!

BEEF ROASTED IN SALT CRUST

Steps:

• In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

HERBED BEEF IN SALT CRUST

Steps:

• Combine oil, onion and seasonings in heavy plastic bag; mix well.
• Add roast; coat well with marinade and refrigerate 2 hours to overnight.
• Preheat oven to 350°F Line roasting pan with aluminum foil.
• Combine Kosher salt and water to form a thick paste. Pat 1 cup of paste into a 1/2 inch thick rectangle in foiled lined pan. Place roast on salt layer; pack remaining salt paste around meat to seal well.
• Bake at 350°F 60 - 70 minutes or until thermometer registers 135°F (Steam may cause salt crust to crack slightly during roasting.).
• Remove from oven; let stand 15 minutes. Remove and discard salt crust. Carve thinly.

HERB SALT CRUSTED PRIME RIB

Steps:

• Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
• Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.
• In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
• Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.
• Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
• Remove the roast from the oven and let it rest for 5 minutes.
• For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.
• Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
• Cook's note: Have your butcher remove the ribs from the roast.

HERB CRUSTED PRIME RIB ROAST

Steps:

• Preheat the oven to 325 degrees F.
• To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
• In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
• Serve with the pan drippings or sauce if preferred.

HERB CRUSTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
• Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
• Preheat the oven to 375 degrees F.
• Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
• Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
• Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
• In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

HERB & PEPPER CRUSTED RIB OF BEEF

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
• While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

BEEF TENDERLOIN IN HERBED SALT CRUST

Steps:

• Preheat oven to 425°F.
• 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.
• 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 130°F for medium-rare, 25 to 30 minutes.
• 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.

BEEF TENDERLOIN ROASTED IN AN HERB-INFUSED SALT CRUST

Steps:

• 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- if 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.).
• Preheat the oven to 375 degrees F.
• 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.
• 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.
• In a small bowl, combine the egg yolk and 1/2 teaspoon water to make.
• a glaze. Set aside.
• 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.
• 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.).
• 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.
• 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.

BEEF TENDERLOIN WITH HERB SALT CRUST

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine 2 cups salt with 3 tablespoons thyme and 3 tablespoons rosemary. Add egg whites and 2/3 cup water; mix until thoroughly combined. A little at a time, add up to 2 cups flour, beating on medium speed, until mixture forms a firm, homogenous dough, 2 to 3 minutes. The dough should be firm but not too moist or sticky. If necessary, knead in additional flour or water. Form dough into a square; wrap in plastic. Let rest at room temperature at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees. Rinse tenderloin, and pat dry. Heat butter and olive oil in a large skillet set over medium-high heat. When skillet is hot, add beef. Sear well on all sides, about 1 1/2 minutes per side. Transfer tenderloin to a wire rack set over a baking pan to cool, 5 minutes.
• On a lightly floured surface, roll out dough to an approximately 10-by-15-inch rectangle (rectangle should be large enough to completely encase tenderloin). Sprinkle remaining 1/4 cup thyme, 1/4 cup rosemary, the sage, bay leaves, parsley, and garlic over dough. Remove twine from tenderloin, and place it in the center of the dough. Roll dough around beef, completely encasing it. Press edges together to seal. Carefully transfer wrapped beef to a roasting pan. In a small bowl, mix egg yolks with 2 teaspoons water; brush entire surface of dough with egg wash. Sprinkle remaining 2 tablespoons salt over the top.
• Place baking pan in center of oven. Roast until crust is light golden and an instant-read thermometer inserted into center registers 125 degrees to 130 degrees (for medium-rare), allowing 10 to 12 minutes per pound. Remove pan from oven; let rest at room temperature 1 hour.
• When ready to serve, slice off the crust at one end, and remove beef; discard crust. Season beef with pepper, slice, and serve.