Have to make room in the freezer for all that sausage, so I pulled out a small (1lb) beef tenderloin roast I cut the last time we bought a whole tenderloin. I had leftover egg whites from making frozen custard and pastry cream, and we’d bought a big bag of table salt to use to try out salt crust roasting. So tonight seemed like a good time to try it.
I had seasoned the beef with green and pink peppercorns before I froze it. So I just mixed the egg whites with 2 pounds of salt, then made a1/2” deep base layer on a foil-covered sheet pan. Beef goes on top of that, insert a probe thermometer so I know for sure when it’s done (looking for 125 degrees). Spooning the salt over the top and sides was like working with wet sand, and went very smoothly. Put into the oven on 450 degree convection roast. Also put in a foil pouch of new potatoes with just salt, butter, and parsley and thawed out some gold and pink beets I’d roasted and put away last week. Dinner will be late (Dave worked today, and worked late) but good.