Recipe by Marc Boyer
"Even though encrusted in salt, the beef browns while remaining exceptionally moist."
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ground black pepper
1 1/4 cups
I took the roast out when it was 140 degrees (rare). By the time it sat for 10 min., it was medium rare which is exactly what we wanted. This tastes like roast beef from a nice restaurant. The salt crust does not produce a salty tasting meat. Great recipe!!
I sure expected this to be alot better based on the previous reviews. Possibly because I couldn't get the salt paste to adhere to the roast even while carefully using the exact amount of water. It kept dropping off the sides. Then the rest of it cracked and fell off during baking, leaving only a "hat" of salt on the top. The marinade was nice and I let mine marinate at least 24 hours. But the roast was about average as far as tenderness and moistness goes. No extraordinary flavor really. Not bad certainly, but I probably wouldn't bother again.
This recipe works great. Just be sure to line the pan with foil as indicated (don't use cooking spray) and when drying the roast be gentle and try not to remove the spices. Be sure to show your guests the roast before you put it in and after you take it out - they'll be horrified by all the salt you use and fascinated at the salt crust after the roast is done. The roast itself comes out delicious. Don't buy a cheap roast - this recipe won't make tough meat any more tender (go with a slow cooker reciped if you have a cheap roast sitting around).
Oh, and ignore the "sodium" amount in the nutrition info - obviously it's wrong because it figures you'll consume the salt.
This was a huge hit on Christmas Eve. Everyone raved about how tender and juicy the meat was. This was my first attempt at a roast, so I can vouch for the easiness of the recipe as well.
This is so great!! just make sure you use exactly the amount of water called for or the salt will not work.I made this for Christmas and it was a huge hit.I plan to make it much more because it is so tasty and so easy!!
When I make a beef roast at the holidays, this is the Only one I make. It is perfect and if it isn't broke, who am I to try and fix it? This could not be more simple, marinade the meat, make a salt paste and build it up around the roast. use foil to line the pan, this is Very important! When you go to clean up, you will Thank me! Trust me, you have better things to do then try and scrape salt off your roasting pan:) This roast browns up beautifully. While it cooks, the salt hardens, just break it off. Do Not Worry about the saltiness, not overly salty. Try it once and you too will be telling your friends about it too! Thank You Marc, You Rock!
I am making this again tonight but first made it back in 2003 (?). It was an easy was to prepare the tenderloin while we entertained our guests. As others mentioned, the salt crust presentation is a fun novelty, enjoyed by the guests. 12/2010 update: used a 6 pound tenderloin for a larger crowd. Turned out great. Warning: leftover meat is really, really salty the next day!
This was wonderful! My husband does not like roast that much, he is more of a pizza man. I served this for the first time at Christmas dinner. Everyone raved. I allowed the roast to marinate for at least 24 hours. So flavorful.
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