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

Looks like a great combination! Thanks for the pictures!

Itty little picture taken by phone camera a couple days ago.



I went to the butcher and got a pound and a half tenderloin. I made the dough and stuck it in the refrigerator for a good 4 hours. I brought both to my rod and gun club. I put the oven on 400 degrees and rolled out the dough on a piece of tin foil. No problem at all. I drizzled the meat with olive oil and covered with garlic and parsley. Wrapped, it went in the oven for 30 minutes. When I got it out, everyone thought it was beef wellington. I cut the top of the dough and pulled out the little loin and sliced it thin. The ends were well done, but the center was very rare. We put in little dinner rolls and ate it up. I heard one person say it was salty. I thought it was fine. We all enjoyed it and I offered to repeat the process with a whole fish. That would be quite a show.

Keep up the good work.

I did mine today, and I have to say the flavor was wonderful. I thought it a little bit salty, but that was mostly the end cut. I had a little trouble, mostly, I think with my oven. It took too long for the outside to get hard and crusty, hence the meat was a little overdone for my tastes, though my AkGrayling thought it was fine.

I used a piece of deer backstrap, so the piece of meat may have been a little too small. I do think this would be great, especially considering the blend of herbs, with port t-loin as well. And considering my overdone-ness of my effort.

I chose to accompany it with a wonderful garden salad.

But here are the pictures, nonetheless.

Looks great, bonus points for presentation!

here she goes oven ready and dinner for 3 was a big hit the herbs made the dish! ps it was like breaking into a bank to get thur the crust.... hey do u like my salt dam I made

Mmmmmmmmmmmmmmmmm............. lookin' good!!!
Mine didn't get really hard, I thought I was going to smack it with a hammer, but it didn't turn out like that. I had to take it out too soon because the chunk of meat was so small.

atvalaska and MissTreated both tenderloins look good!!!

Oh, thanks!!

You are welcome

It just dawned on me. I looked at that plate and thought, strawberries? My friend makes a salad out of spinach, strawberries, feta cheese and a light dressing. I had it once and thought it was pretty good. He says it's a huge hit at the pot lucks he's been to. That's something I never thought of to put in a salad.

It's one of my favorite things to put in a garden salad. I use them a lot when they're in season, sparingly when they are not. I'll use a light vinegrette to dress the salad, or ranch. I like either.

yeah spinach, strawberries, red onion (sparingly) and lightly glazed pecans or almond slices with a light vinaigrette... my mom made that regularly growing so obviously a person favorite.

I have made the crust but it seems dry. It forms a ball but I wonder if it will roll out. Does this sound right.

Randy

My dough was sticky and pretty mush until I got it out of the refrigerator. I added water until I it was soft though.

Thanks Rob

I bit the bullet and added about 1/4 cop of water untill it was maleable. I spread the dough onto tin foil, put the roast tenderloin in the middle and rolled the dough using the tin foil to lift it. worked real good.

Whahoo boys, I was a hero in my wife's eyes. That is some wonderful eating I dry rubbed greek spice and cajun spice, then put fresh tarragon, parsley and a little left over celantro. Mine was in for thirty minutes but almost 45 before eating so came out medium. Still very tender and the herbs penetrated right through the meat. Baby potatoes and kernal corn. I will try and get photos up tomorrow.

Sorry I am late, but have had a crazy month.

Randy

This was a really good catch. I over cooked the tenderloin but still very moist and fork tender. We have had three meals out of the roast so the enjoyment has lasted.