Reviewed: Feb. 27, 2012

When I lived in Brazil, I saw at numerous occasions that they do it this way with the salt crust and every time it had been a huge surprise as to how tender and tasty the meat were.

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Reviewer:

magician176

Cooking Level: Intermediate

Home Town: Nelson, Nelson-Marlborough, New Zealand

Reviewed: Feb. 8, 2012

I made this for dinner. It was the best roast beef I ever made! I made one little tweak: added 2T balsamic vinegar to the marinade. This cooked pretty quickly; faster than my calculations. I was sure I dried it out especially because the crust cracked. But I was pleasantly surprised. It was perfect. I would make it again (and again). Thank you Marc.

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AllieGeekPi

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Reviewed: Jul. 10, 2011

We really enjoyed this!

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ELENFEST

Reviewed: Jan. 6, 2011

This is also awesome with a pork loin; in fact I do it with pork loin instead of beef most of the time.

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hswarden

Reviewed: Dec. 31, 2010

I was hesitant with all the salt, but it was truly unbelievable! Letting it sit for 15-20 minutes after wards, really helped sealed in the juices. We are making this for guests on New Year's Eve because I am confident they will enjoy it!

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juliekk

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 12, 2010

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!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Dec. 11, 2010

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!

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Dawn

Cooking Level: Intermediate

Reviewed: Oct. 1, 2010

Excellent !! The beef still juicy and moist. I used eye round beef

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Anne-So

Cooking Level: Intermediate

Living In: Washington, D.C., USA

Reviewed: Nov. 2, 2009

Quite salty, but very tasty just the same. Reminded us of corned beef.

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Brook

Reviewed: Feb. 12, 2009

This turned out nicely, and was super easy to make. I used rock salt instead of kosher salt, because it is what I had. It works to the same effect, however it won't "paste" like the kosher salt might. I just piled it on and let the roast set for 20 minutes before breaking the crust off and it turned out just fine. Very yummy, the marinade makes a positive difference from just rubbing in the herbs as I have in the past, and makes it that much easier and less messy.

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