Sunday, January 3, 2010

My Honey's Christmas Tenderloin

I am so far behind and out of order for posting the interesting things (I think) that have gone on during the holiday season. So out of order it is!
Every year Honey makes this Salt Dough Beef Tenderloin
He learned it from Alton Brown on the Food Network, which is about the only thing we watch!
He makes this salty dough mixed with herbs. (Yuck... do not taste!) 



He lays the seared tenderloin on it and covers it with more herbs. He used a french blend this time, but usually mostly rosemary.


Wraps this baby up.....
Cooks at 400 for 30 minutes (or so... check with Alton on this little detail.)


 It comes out looking like this alien pod, It has to sit for a certain period of time, not too long or it will over cook!

Then crack open the dough casing, brush off the herbs and Voila!
This meat is so tender and flavorful. We love it.


He might try this technique with our Easter lamb this year. But he will research it first. He is big into research.


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