Home Forums Hunting & Shooting Food, Cooking, and Game Preparation February recipe: Salt-encrusted beef tenderloin

Just got back from elk hunting, otherwise they would be gone

+1

I have seen eye round done in salt crust on the grill. You mix the salt, herbs, and eggs and plaster the eye round. They you crank the grill all the way up and cook the roast. It's supposed to seal in the juice and make it tender. I've had it, and to date, I've never had or found a good use for an eye round.

I am going to make your recipe with a tenderloin. Then I'm going to apply it to an eye round to see if it can make one any better.

Fremont and 257wby, my compliments. I joined a little late and kinda cheated, I made both of your dishes today for my wifes birthday. Both of us have nothing but rave reviews for both dishes. ( I scored major points) I am going to have to step up when its my turn in July. I will post pictures shortly.

I used the tenderloin from the cow elk I just shot in New Mexico. Fantastic recipe

The before picture of the tenderloin

The golden onion dish, looks darker in the picture than it was.

Mmmmmmmmmmmmmmmm...makin' me hungry!

It was great to pair these recipes together, even though I feel like I "cheated"

I cooked my tenderloin to about a medium/medium well. Wife likes it cooked more than rare, I know what to Do!!

hris c
No such thing as cheating when it comes to impressing your wife. First class all the way

Randy

+1

I try very hard, love her dearly. Lets me do lots of fishing and hunting.

Plan is in place Fremont.
I am picking up the tenderloin and some gruyere with fresh herbs.
Will make the crusted tenderloin and the onion pie with the recommended cheese for the big V day dinner Monday night.
Top off the tenderloin with this and we should be good to go!
Bernaise sauce

If this works I will have to post the pictures on Tues. Night.

I promise a lower cost idea for March so we can all recover from buying flowers and nice cuts of meat in Feb.........

Any other hopeless chefs in the kitchen for Monday Night?

Nope....the bedroom is where I do my cooking on V day.....

You have it all planned quite well! I'm sure it will be very successful.

My plans have fizzled, since they fell through last weekend, I thought this weekend. Forgot Mr. AKGrayling was getting his wisdom teeth out on Friday, and I would be reported to child protection services if I served steak when he was unable to partake. Next weekend....

That would have made a great Elk Wellington.

That sounds like a plan, but Monday night we are taking a strike vote. Negotiations have come to a stand still and the corporation is talking pay cuts. This will prove to be interesting as a strike comes with it an Emergency Services Agreement that all emergency calls will be answered. I might have to use backstrap.

Randy

made it sunday nite...will post results tue/wed

Here are the pictures.

I made the dough at lunch. Let it stand till 5. Then we started by browning the roast in the Iron Pan.







Wrapped up the roast with a bit more of the herbs on the meat. Only fresh I could find in my local market was Parsley. I am sure the others fresh would have been even better.



My oldest helper spread the Guryer and the bread out just so. Also never cried when sauteing the onion.



I cant recommend the easy Bearnaise enough if you like a little something extra on the plate. (I know some don't) This one could go on a donut and taste good. Pulled the roast at 130 and let it ride till done. The dough kept the meat moist and tender even at a bit more well done than some like. (My better half likes it past medium rare).

Very cool how the dough keeps the meat moist. It does add a salt flavor to the browned meat crust(Not the dough which was discarded), but it was good. No bacon wrap required.

Using the Gruyere on the Onion Pie was a very nice touch and worth the effort. Much better than the mix of monterey and motz I used before.
All in all a great dinner.



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