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Beef Tenderloin with Herb Salt Crust

Recipe photo courtesy of MARIA ROBLEDO

Salt dough is distantly related to huff paste, a concoction of salt, flour, and water used to protect meat from the heat of an open spit; herbs and garlic infuse this wrapped tenderloin with incredible flavor while it cooks. When finished, the salt crust will be discarded.

Source: Martha Stewart Living, February 1999
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  • kmmcdona
    22 DEC, 2009
    Each time I make this the crust is very hard to wrap around the tenderloin and tends to break apart - any suggestions?
    Reply

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