Here is the RECIPE:
Beef Tenderloin in Salt Crust
5 cups all-purpose flour
3 cups kosher salt
3 tablespoons fresh ground black pepper
5 egg whites
1 1/2 cups water
1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
1 (6 to 7-pound) whole beef tenderloin, trimmed
1 tablespoon olive oil
Make the dough
Rest the dough
Setup Egg for cold smoking
Light Egg for cold smoking
Cold smoke meat
Add lump and setup for cook at 400 F
Roll tenderloin in dough
Place on baking stone
Roast until 125 internal
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.
Set up Egg for Cold Smoking: Direct, very little lump & hickory wood chips, stabilize at 100 F dome.
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.
Fill drip pan with ice and put seared loin on baking stone on top of Egg grid, and cold smoke for about 60 min.
Remove tenderloin from Egg and let rest at room temperature.
Add lump and set up Egg for cook at 400 F and stabilize.
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.
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 baking stone, place in the Egg and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the Egg 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
Here are the PHOTOS:
MY WIFE LOREN MADE ALL THE PREPARATIONS INSIDE, here Searing The Beef Tenderloin
Cold Hickory Smoked..notice the ice in drip pan.....100 dome 60 min. TKS NW & Egret
Tlaloc started again......
The Sierra was practically invisible....
Added the crust...
Coming out of the Egg
Added some Roasted Raspberry Chipotle Sauce
Asparagus and New Potatoes
....with Cookies'n Cream & Dwarf Guavas from the garden