Recipe - Beef Tenderloin With Herb-Salt Crust

2 cup Coarse salt; plus
2 tablespoon Coarse salt
One fourth cup Fresh thyme leaves; plus
3 tablespoon Fresh thyme leaves
One fourth cup Fresh rosemary leaves; plus
3 tablespoon Fresh rosemary leaves
2 lg Eggs; separated
2 cup Allpurpose flour (to 2
One half cups); plus more
2 pound Beef tenderloin (to 3
lbs); tied, at
Room temperature
1 tablespoon Unsalted butter
1 tablespoon Extravirgin olive oil
10 Fresh sage leaves
2 Whole bay leaves
1 cup Fresh flatleaf parsley
leaves
6 Garlic cloves; thinly cut or sliced up
Freshlyground black pepper

In the bowl of an electric mixer fitted with the paddle attachment,
combine 2 cups salt with 3 tablespoons thyme and 3 tablespoons
rosemary. Add egg whites and 2/3 cups water; mix until thoroughly
combined. A little at a time, add up to 2 cups flour, beating on
medium speed, until mixture forms a firm, homogenous dough, 2 to 3
minutes. The dough should be firm but not too moist or sticky. If
necessary, knead in additional flour or water. Form dough into a
square; wrap in plastic. Let rest at room temperature at least 2
hours or up to 24 hours.

Heat oven to 375 degrees.

Rinse tenderloin, and pat dry. Heat the butter and olive oil in a
large skillet set over mediumhigh heat. When skillet is hot, add the
beef. Sear well on all sides, about 1 One half minutes per side. Transfer
tenderloin to a wire rack set over a baking pan to cool, 5 minutes.

On a lightly floured surface, roll out dough to an approximately 10
by 15inch rectangle (rectangle should be large enough to completely
encase tenderloin). Sprinkle remaining One fourth cup thyme, One fourth cup
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 teaspoons water; brush entire
surface of dough with egg wash. Sprinkle remaining 2 tablespoons salt
over the top. Place baking pan in center of oven. Roast until crust
is light golden and an instantread thermometer inserted into the
center registers 125 to 130 degrees (for mediumrare), allowing 10 to
12 minutes per pound. 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;
discard crust. Season the beef with pepper, slice, and serve.

Serves 6 to 8.

Source: "Martha Stewart Living www.marthastewart.com" S(Formatted
for MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 69 Calories (kcal); 6g Total Fat; (74% calories from
fat); 2g Protein; 2g Carbohydrate; 68mg Cholesterol; 31980mg Sodium
Food Exchanges: 0 Grain(Starch); One half Lean Meat; 0 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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