Beef Tenderloin in Herbed Salt Crust

1. 1

   Preheat oven to 425F.

2. 2

   Pat beef dry.

3. 3

   Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown beef (excluding ends), turning occasionally, about 6 minutes total.

4. 4

   Transfer beef to a shallow roasting pan, reserving pan drippings in skillet.

5. 5

   Stir together salt, rosemary, pepper, and water until mixture resembles wet sand.

6. 6

   Pat salt mixture onto top and sides of meat to coat evenly and roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 130F for medium-rare, 25 to 30 minutes.

7. 7

   Let meat stand in roasting pan 5 minutes.

8. 8

   Remove salt crust and transfer meat to a cutting board.

9. 9

   Cut into 1/2-inch-thick slices and spoon meat juices from skillet over slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.