Mmm, beef. The Good Eats beef tenderloin in salt crust. I accidentally overcooked it (you can see it's well done), but the salt crust kept it amazingly moist, tender and delicious. Like "butter made from a cow rolling in the grass." Or a lot of herbs, anyway.
A three-ish pound tenderloin from the butcher's shop. Secretly, I wanted to just take a bite right then and there, but restrained myself.
A quick jump into the skillet to brown the outside.
The salt crust, made the day before and sprinkled with additional herbs.
About that "cow rolling in herbs..."
Bagged, tagged, and ready to go into the oven. Next time, really take it out of the oven when the probe thermometer hits 125 degrees.
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