Salt Crusted Beef Tenderloin - How to Make Beef Tenderloin in a Salt Crust

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/256548/Salt-Crusted-Beef-Tenderloin/

[@natemarvel2471]

I told my wife that I was chief of my beef and now I'm sleeping on the couch.

[@dstnlockwood77]

Everything you say sounds like a question

[@karvinsunny4199]

can i replace the egg whites with flax seeds meal to make it vegan...... wait....

[@leslieelaine8499]

Karvin Sunny Li Thank you for making me giggle!

[@CynBH]

Karvin Sunny Li: try aquafaba? I haven't used it yet, but even Alton Brown was surprised at how similar it is to egg whites (he made meringue cookies with it).

[@CynBH]

Karvin Sunny Li ....And yes, I got the joke... But I'm kind of hoping someone tries the chickpea liquid

[@wongfeihung1847]

The egg whites helps prevent the salt from penetrating through the meat and causing it to become overly salted. The egg whites acts as a shield.

[@RodolfoDM]

shuu shuu go away vegan shuu, out of here

[@athickie]

"You are not only the chief of your beef, but also the sir of your loin." ooouuu Chef John giving us the two for one special this week 😂👌

[@Afrinaturality]

"Enough to feed four friends or six acquaintances". Hee hee! 😂😂😂

[@aaaaaaaaaaaaahaaaaaaaaaaaaaa]

Chef John, I'm a lifelong professional cook and you have re-kindled my love of home cooking and experimenting with your charming, simple videos. Thank you for another wonderful method to explore! I look forward to every video.

[@TaterTots620]

LOL 4 FRIENDS OR 6 ACQUAINTANCES.

[@carlosflores85]

"And as always....eeeennnjoy!!" Haha I smile every time!

[@eatwritecry8448]

The way he emphasizes his words makes me happier than Christmas morning.

[@TokyoTraveller]

"...four friends, or six acquaintances" That's funny. I'm going to have to use that.

[@kristinebrowne2724]

Years ago my brother at 17 worked as a cook in a place called The Hideaway in Valley View, IL....all the gangsters in the 20 & 30's went there hence the name...anyway he came home one day and said that one of the old gangsters came into the kitchen and told him "how to cook the meat"!! he said always encrust your meat in tons of salt (just like you have done). I was all of 9. but I have done my meat like this for most of my life too Thanks for the memory jog! I learn so much from you...Thank you :)

[@BongEats]

That is something I'll have to try! How do you manage to come up with so many funny lines even after all these years? Loved it, as always.

[@ShatteredGlass916]

"Don't forget that you are the 'sir' of your 'loin'" best line

[@shiba1856]

Don't forget that you are the 'sir' of your 'loin' - that was the best foodwishes pun yet

[@hyypersonic]

Chef John is one of the last KZbinrs who hasn't turned into a fuckboi

[@carlosusme8049]

GREAT JOB CHEF JHON!!!! GREETINGS FROM CARTAGENA COLOMBIA!!! YOURE THE BEST SIR!!

[@stuurhuis69]

When you sliced the meat I started drooling like crazy... looks amazing!

[@leemi-cha3229]

I've had salt baked chicken, but never heard of doing it to a tenderloin. Thanks for another holiday meal idea!

[@theshermanator5156]

This recipe is saltier than League of Legends players.....

[@blackbastard5970]

Lemon Flavoured Bleach i need you with my vodka

[@LordKnt]

Extremely accurate

[@iamthedracomalfoy]

This is perfect! I wanted to do beef tenderloin for my Christmas dinner and this is the recipe for that job! You're awesome!

[@shahzad4455]

you're not only chief of your beef but you're also the sir of your loin :-) you're a genius. respect and love from Pakistan

[@barnabyquimble3225]

Chef John,I've tried most of your recipes. While I don't agree with some of them, most are spot on and are terrific. I especially love your presentation and tone; it keeps me coming back again and again. Thanks for posting; I truly appreciate all the information that you provide and love all that you do. Your suggested techniques have helped me a great deal in the kitchen. Thanks again! Keep it up man!

[@pabloricardodetarragon2649]

Thanks for the recipe. It's absolutely delicious. I tasted a very similar version 35 years ago made by a Japanese friend, the same can be done with a whole fish, it's a classic. I tasted later the Colombian version "al trapo" cooked on a open fire with flames. The cheese cloth (manto de cielo) works very well if used in many layers. That looked surprising as the cloth burned but the salt crust protected the meat. And the result was fabulous.

[@rafaela.cardenas-heredia9127]

I can't believe you made a recipe inspired by Carne al trapo. That makes me so happy

[@lesliexyang]

Wow you're not far from 2 mil subscribers!! I've been watching you seen since my son was born! (now 7 years old) Your recipes never fail 😊

[@nancyjohnston9415]

I've not used this technique with tenderloin, looks great! Thank you.

[@clgmafnas]

man...why do I torture myself with your videos???😜 everything looks soooooo good (and probably tastes just as good as it looks)!

[@azaanow2327]

Your telling me you got the taste of a well marbled steak from a tenderloin that was that juicy and you didn't even sear it??? Just imagine the flavor of you DID sear it! This is truly amazing. Last time I had tenderloin was a bone in filet and the flavor was amazing. I would try this but I don't have the money to throw at that cut of beef

[@majinbuu5234]

congratulations on your 100k subscribers!

[@luhungachmad805]

D3zMadre what? he got like 1.6million subs already

[@CThangaraj]

I love the fact that Chef John gleefully shares his mistakes, even though they obviously bother him. Makes the home cool feel better making mistakes. Chef John, please do a pot au feu! Seems right up your alley.

[@jsal7666]

I CANT WAIT TO SEE THE COMMENTS ABOUT TOO MUCH SALT

[@Stethacanthus]

Somebody's salty.

[@shaggietrip]

I beg to differ, I have done this on the grill with cheese cloth. directly one the coals. when done right it is yummy yummy. You may rinse if concerned. Give a go . May cost ya a few bucks to dial it in .Do not just rely on youtube get out and do it.

[@shaggietrip]

I agree the salt is shocking. Yet it does work when done right.

[@Sigel77]

Actually, as he stated it was aggressively seasoned, he might have put a bit too little salt. The weird thing with salt crust is, that if you don't put enough, more salt ends up absorbed by the meat. I guess it's because if there's so much salt, there isn't enough moisture that leaks out to dissolve the salt and thus it doesn't get absorbed.

[@NathanLJustice]

Man talk about adding salt to the wound

[@yvoification]

Did it really stay that juicy? It looks like it didn't rest long enough. You're the best Chef John!

[@alooparatha4]

Chef John, I hope you are healthy and happy.

[@IndoorHydroponix]

Why do people thumbs down a cooking video? Calm down people.

[@epsdudez]

Will you ever do an AMA on Reddit? You really should!

[@eugineshmelps8474]

when i was younger i used to think that cooking was taking things you like on their own, and then putting them togother. sometimes that would work, but other times id end up with a peanutbutter, ham, cheese, and ketchup sandwich. great vids btw

[@kberken]

So, seriously, where should the thermometer be stuck? In the top?? Otherwise, this looks like an excellent technique.

[@suicune2001]

I was wondering the same thing. Maybe at the top in the middle? You would think it would just break off the top even easier.

[@jelly.bean19]

Probably just have the beef angled diagonally in the dish so the thermometer sits more horizontally.

[@ShatteredGlass916]

i've seen the similar technique. But, it's done on fish (salmon mostly) and instead of only covering a portion of surface like that, the fish were 'drowned' in the salt. So basically, u cook the fish under the salt's pressure

[@donnawalker3910]

You are the Chief of your Beef....hahaha! You're a hoot Chef John 😀

[@temp_name_change_later]

Can you do anything with the leftover salt? It looks like it would have a lot of nice beefy flavor, but I don't know.

[@Greenscyth22]

In the words of Hank Hill: Oh my God, it's so juicy!!!

[@Baghuul]

God damnit Bobby!! Stop hwackin off!!

[@aaronjameshorne]

I love your channel. Wish I could taste your food!

[@EricSnowmane]

"You are not only the chief of your beef, but the sir of your loin." These kinds of comments are why I always go to Chef John before anyone else for food recipes online!

[@pepsiman9882]

Chef john just said our house does that mean that some lucky person is out there living with chef, how lucky can you get?

[@jimmiface6495]

Have you ever considered making a video on making homemade spices? I'd love to learn how to make my own cayenne.

[@DaveH82]

"Four friends, or six acquaintances ." haha

[@ctuagent247]

Really though, to get more color on the beef, can I sear this and then do the salt crust?

[@lymh4850]

A very similar method is used in making a Cantonese stile salt-roasted pulled chicken, or 盐焗鸡 for your copy and pasting. However I do remember this one using pebble sized rock salt and wrap the chicken in some kind of paper to make the skin edible as well.

[@lymh4850]

I mean seriously, the skin becomes very tensile (not hard) and even crispy (like jellyfish), the meat will be perfectly seasoned and has a completely different transcendent texture. This could be both hot and cold dishes and the meat could be stored for a long time. Put it in the fridge in a locker box and when you feel like it, shred and lay on plain white rice with a bit of juice and fresh cilantro/scallion...

[@lymh4850]

Found the recipe: a corn fed chicken (the breed of yellow skin), Galangal (or ginger if you cannot find it) minced, Chinese rice liquor (or a strong sake), a deep clay pot with a lid, sufficient rock/sea salt (quarter inch diameter crystals). Season the chicken with the minced galangal and rice liquor, pour some in the chicken's cavity, wrap tightly (I mean tightly) with parchment paper, bury deep in the clay pot with the salt and put the lid on. Low heat on your stove, with a wet towel on top, about an hour when the towel is dry, the chicken will be done. Maybe using the oven might work as well..。

[@ctuagent247]

Chief Beef and Sir Loin. I don't even come here for the recipes anymore.

[@leggingsarepants3175]

i don't buy meat but i still watch for you!

[@jiancongwang1268]

Great technique. Never thought salt baking can apply to beef too!

[@mmurray821]

I do a salt crust with fish. Works really, really well.

[@CK-et8gt]

You are the only reason for my wretched existence.

[@Wslasher]

We don't have an oven but we do have an air fryer. Can I use that instead?

[@3239861]

thank you chief where should we place the thermometer then to avoid any mishaps?

[@clifflee5404]

if your going to brown the meat after should you pull the meat out even earlier? I dunno like 110-113? I deleted a question I had earlier asking if you could substitute oil instead of egg white. However, it sounded like you had top use the egg white if you wanted the crust to come off cleanly.

[@moosome]

My Food Wish is a nice ol' rustic Ratatouille! Thanks for the vids!

[@french1375]

I love when you experiment.

[@deb8911]

This reminds me of the salt roasted chicken...that I tried and am still amazed by!!! #ChefJohnIsTheBest

[@RodolfoDM]

bruneise? which sauce is that? did you invented that one cose the other thing close to it is brunoise which is a type of cut and a mirepoix cooked in butter pls explain thx chef.

[@dwaynewladyka577]

So it's a similar technique to salt crusted fish. I would think so. Looks really good.

[@almadramalamma]

Legend says, if you're here early enough, chef John replies to your comment.

[@vargonian]

I had no idea this cut of beef would be so expensive when I asked for it at the grocery store...

[@Species710]

I'm going to have to fight my refusal to use food and then throw it out, and try this on a cheaper cut of meat. Thank you for all your videos and your web site. I'm Pinning this video.

[@missionhill7863]

Chef John can I rub your bald head for good luck pls?

[@WobbaFett9001]

Just like rubbing Buddha's big bare belly

[@MMmmmVarley]

If Chef John is anything like me (Mediterranean heritage) it's more bear than bare.

[@damegan123]

best comment ever

[@liltrooper29]

Dingle Dangle Omg lol xD Chef John, we only mean good intentions.

[@youreanonshareer]

I would really like that... For finals, of course...

[@jimmie200]

My God, that looks good! Cooked perfectly.

[@alladat28]

I just made a roast the day before! I will try this technique next time...

[@westganton]

You speak in a very interesting fashion

Love you Chef John!!

[@lady4real75]

I LUV YOUR VIDEOS!!!! YOU CHALLENGE ME IN MY COOKING!!!

[@pshiba2479]

Ok, I need to know how to make your favorite beef sauce because that looks delicious.

[@Jay-qh6uv]

Wow I'm shocked by how juicy that is! I was positive it was going to be dry af because of all the salt.

[@Ash_Wen-li]

The juice actually comes mostly from the rendered fat.

[@zanesmith666]

it's juicy because ur sodium intake goes through the ceiling and knocks all the rain out of the clouds and you get covered in moisture.

[@nokoolaid]

I did this with a rib in prime rib roast. It came out good. I prefer just a wet rub on the roast.

[@99Nars]

does it affect tenderness? you mentioned flavour and juiciness, but does that come at a price?

[@momstruction]

Amazing as always!

[@riskorecipes1382]

I have salt crusted a prime rib roast which was delicious!! I will have to give this one a try next time especially since tenderloin isn't as fatty as prime rib.

[@luv2cook5]

Merry Christmas Chef John. :)

[@Mixwell1983]

I saw alton brown do this on a good eats ep but it was with whole fish. This does look good though and as you said and with the oppisite of deep seasoned roasts you only get a bit of the seasoning post cook so with this you really wont miss a sear

[@zackerypadgett7039]

I love all of your videos. They are so easy to follow. What about doing fried pickles?

[@Athooba96]

Omg this looks so delicious

[@elisabethblackwood3921]

Oh, this looks amazing...

[@pinteirobisneto]

You can make the beef without the egg white if you use a lot more salt (fill the roasting pan with salt to the brim). The same technique can be used to make an excelent whole fish (the most moisty fish you ever had). The salt will come out as easily as with the egg white version.

[@jlan123]

Is the salt safe to reuse? Looks like it's flavored now.

[@GordonPhillips]

that looks really good!

[@Waldfeuer]

Would whipping the eggs whites slightly before applying it to the loin be wrong?

[@TheOtherSideOfAlex]

ok so I have a thermometer in there but don't have one that goes down to 116f so about long to get to this level of pink?

[@joealtmaier9271]

Salt denatures proteins in the meat, which unlocks tremendous flavor.

[@BailyRoe]

As I sit here eating my peanut butter sandwich, that looks really delicious, Chef John. I'm assuming the technique would work with any beef roast? What about lamb or pork: any thoughts?

[@xkumak]

".. four friends or six acquaintances.." love it!

[@Ashhwitcash]

This looks great!! Gonna make this soon

[@pseudobeanmachine9770]

I wonder if that beefy salt is still useful chef John?

[@squadfam4807]

should i sear it before or after cooking it?

[@ThePersephonis]

love your channel!

[@patricktorres1445]

this looks amazing

[@_Yamakaza_]

I might do this when I make beef Wellington this year

[@holypome]

Holy crap that looks amazing

[@mollypresto5899]

Hello Chief! I was wondering if you could make my food wish come true by making a beef piroshki please? Thanks for reading and have a good day!

[@gramblor1]

Would leaving the salt crusted tenderloin in the fridge on a rack overnight improve this technique?

[@Estertje93]

gramblor1 i would say it might not bc the salt will probably dissolve in the water it pulls out and you'll be left with a salty puddle and a dry piece of meat.. but i'm not sure

[@joealtmaier9271]

Most marinades gain their full benefit in an hour or two. This seems like it might be similar

[@gramblor1]

Joe Altmaier If you salt a piece of meat overnight on a rack in the fridge, it will be "dry brined." the piece of meat will be seasoned all throughout and be nicely prepped for browning. I just don't know if it's appropriate to do that with such a heavy crust.

[@Cheezz_Montgomery_Burns]

You are the Ryan Goins of your beef tenderloin.