Imagine cutting into a roast beef so tender and flavorful that it becomes the talk of your dinner party. Our Herbed Roast Beef in Salt Crust is not just a recipe—it's a culinary adventure that transforms an ordinary cut of meat into an extraordinary dining experience. This showstopping technique locks in moisture, infuses rich herbal flavors, and creates a dramatic presentation that will leave your guests absolutely speechless.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- Beef roast
- Coarse salt
- Fresh herbs (thyme, rosemary)
- Egg whites
- Pepper
Instructions
- Remove the beef roast from the refrigerator 1 hour before cooking to bring it to room temperature, ensuring even cooking.
- Preheat the oven to 425°F (220°C), positioning the rack in the center of the oven.
- In a large mixing bowl, combine coarse salt, finely chopped fresh thyme, and rosemary leaves. Mix thoroughly to create an aromatic salt mixture.
- Whisk egg whites until they become light and frothy, creating a binding agent for the salt crust.
- Pat the beef roast dry with paper towels to remove excess moisture, then generously season with freshly ground black pepper.
- Gradually mix the egg whites into the herbed salt mixture, creating a paste-like consistency that will form the salt crust.
- Place the seasoned beef roast on a roasting pan, then completely encase the meat with the salt-herb-egg white mixture, ensuring a sealed, even coating.
- Carefully transfer the salt-crusted roast to the preheated oven and roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the roast from the oven and let it rest for 15-20 minutes, allowing the juices to redistribute throughout the meat.
- Carefully crack and remove the salt crust, brushing away any excess salt from the roast's surface.
- Slice the roast against the grain into thin, tender pieces and serve immediately.
Tips
- Temperature is Key: Always use a meat thermometer to ensure precise doneness. For medium-rare, aim for 135°F (57°C).
- Salt Crust Secrets: Ensure your salt mixture is thoroughly combined with egg whites to create a paste-like consistency that seals in moisture.
- Room Temperature Matters: Letting the beef rest at room temperature before cooking ensures even heat distribution and more consistent results.
- Resting is Crucial: Allow the roast to rest after cooking to let the juices redistribute, guaranteeing maximum tenderness.
- Removing the Salt Crust: Crack the crust gently and brush away excess salt to prevent over-salting the meat.
- Herb Selection: Use fresh herbs for the most vibrant flavor. The combination of thyme and rosemary works perfectly with beef.
- Slicing Technique: Always slice against the grain to ensure the most tender, easy-to-chew pieces.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
