-
1
In the bowl of an electric mixer fitted with the paddle attachment, combine 2 c. salt with 3 Tbsp.
-
2
thyme and 3 Tbsp.
-
3
rosemary.
-
4
Add in egg whites and 2/3 c. water; mix till thoroughly combined.
-
5
A little at a time, add in up to 2 c. flour, beating on medium speed, till mix forms a hard, homogenous dough, 2 to 3 min.
-
6
The dough should be hard but not too moist or possibly sticky.
-
7
If necessary, knead in additional flour or possibly water.
-
8
Form dough into a square; wrap in plastic.
-
9
Let rest at room temperature at least 2 hrs or possibly up to 24 hrs.
-
10
Heat oven to 375 degrees.
-
11
Rinse tenderloin, and pat dry.
-
12
Heat the butter and extra virgin olive oil in a large skillet set over medium-high heat.
-
13
When skillet is warm, add in the beef.
-
14
Sear well on all sides, about 1 1/2 min per side.
-
15
Transfer tenderloin to a wire rack set over a baking pan to cold, 5 min.
-
16
On a lightly floured surface, roll out dough to an approximately 10- by 15-inch rectangle (rectangle should be large sufficient to completely encase tenderloin).
-
17
Sprinkle remaining 1/4 c. thyme, 1/4 c. rosemary, the sage, bay leaves, parsley, and garlic over dough.
-
18
Remove twine from tenderloin, and place it in the center of the dough.
-
19
Roll dough around the beef, completely encasing it.
-
20
Press edges together to seal.
-
21
Carefully transfer wrapped beef to a roasting pan.
-
22
In a small bowl, mix egg yolks with 2 tsp.
-
23
water; brush entire surface of dough with egg wash. Sprinkle remaining 2 Tbsp.
-
24
salt over the top.
-
25
Place baking pan in center of oven.
-
26
Roast till crust is light golden brown and an instant-read thermometer inserted into the center registers 125 to 130 degrees (for medium-rare), allowing 10 to 12 min per lb..
-
27
Remove pan from oven; let rest at room temperature for 1 hour.
-
28
When ready to serve, slice off the crust at one end, and remove beef; throw away crust.
-
29
Season the beef with pepper, slice, and serve.
