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Ingredientes
- 2 c. coarse salt plus
- 2 Tbsp. coarse salt
- 1/4 c. fresh thyme leaves plus
- 3 Tbsp. fresh thyme leaves
- 1/4 c. fresh rosemary leaves plus
- 3 Tbsp. fresh rosemary leaves
- 2 lrg Large eggs separated
- 2 c. all-purpose flour - (to 2 1/2 c.) plus more
- 2 lb beef tenderloin - (to 3 lbs) tied, at room temperature
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra-virgin extra virgin olive oil
- 10 x fresh sage leaves
- 2 whl bay leaves
- 1 c. fresh flat-leaf parsley leaves
- 6 x garlic cloves thinly sliced Freshly-grnd black pepper
Direcciones
- In the bowl of an electric mixer fitted with the paddle attachment, combine 2 c. salt with 3 Tbsp. thyme and 3 Tbsp. rosemary. Add in egg whites and 2/3 c. water; mix till thoroughly combined. 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. The dough should be hard but not too moist or possibly sticky. If necessary, knead in additional flour or possibly water. Form dough into a square; wrap in plastic. Let rest at room temperature at least 2 hrs or possibly up to 24 hrs.
- Heat oven to 375 degrees.
- Rinse tenderloin, and pat dry. Heat the butter and extra virgin olive oil in a large skillet set over medium-high heat. When skillet is warm, add in the beef. Sear well on all sides, about 1 1/2 min per side. Transfer tenderloin to a wire rack set over a baking pan to cold, 5 min.
- 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). Sprinkle remaining 1/4 c. thyme, 1/4 c. rosemary, the sage, bay leaves, parsley, and garlic over dough. Remove twine from tenderloin, and place it in the center of the dough. Roll dough around the beef, completely encasing it. Press edges together to seal. Carefully transfer wrapped beef to a roasting pan.
- In a small bowl, mix egg yolks with 2 tsp. water; brush entire surface of dough with egg wash. Sprinkle remaining 2 Tbsp. salt over the top. Place baking pan in center of oven. 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.. Remove pan from oven; let rest at room temperature for 1 hour.
- When ready to serve, slice off the crust at one end, and remove beef; throw away crust. Season the beef with pepper, slice, and serve.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 6 servings | |
| Calories 554 | |
| Calories from Fat 208 | 38% |
| Total Fat 23.23g | 29% |
| Saturated Fat 8.75g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 40164mg | 1674% |
| Potassium 687mg | 20% |
| Total Carbs 36.32g | 10% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.35g | 0% |
| Protein 47.58g | 76% |
