Salt-Baked Whole Beef Tenderloin

Bahan-bahan

1 whole beef tenderloin (4–6 lbs, trimmed)

2 tbsp olive oil or Dijon mustard (binder)

Freshly ground black pepper (to taste)

8 cups coarse sea salt

12 egg whites

2 –3 tbsp fresh rosemary (whole sprigs or lightly chopped)

2 –3 tbsp fresh thyme (whole sprigs or lightly chopped)

½ cup sour cream

¼ cup mayonnaise

2 tbsp prepared horseradish (more for extra heat)

1 tsp Dijon mustard

1 tsp lemon juice or white vinegar

½ tsp Worcestershire sauce

Salt and black pepper to taste

Optional 1 tbsp chopped chives or parsley

Petunjuk

Trim tenderloin of silver skin and excess fat. Rub all over with olive oil or Dijon mustard. Season generously with black pepper. Line a sheet pan with parchment paper.

In a large bowl, combine 8 cups coarse sea salt with 12 egg whites. Mix until texture feels like damp sand.

Spread a ½–¾ inch layer of salt mixture on parchment paper. Lay rosemary and thyme on top of salt bed. Place seasoned tenderloin directly over herbs.

Pack remaining salt mixture all around the beef, sealing it completely. Press firmly to form a tight shell about ½–¾ inch thick all around.

Place tenderloin on smoker at 300°F. Cook until internal temp reaches 120°F for medium-rare, about 40–50 minutes.

While tenderloin smokes, combine sour cream, mayo, horseradish, Dijon, lemon juice, and Worcestershire in a bowl. Season with salt and pepper. Stir until smooth, cover, and refrigerate until serving. Add chives or parsley if desired.

Once tenderloin hits 120°F, remove from smoker. Crack open salt crust and brush off excess salt. Sear over hot charcoal for 90 seconds per side on all sides to build a dark crust.

Let rest for 10 minutes before slicing into medallions. Serve with chilled horseradish sauce.