Serves 1
40 min
Salt-Crusted Beef Tenderloin Grilled in Cloth
Recipe GLPRaabed14b401887
A Mediterranean-inspired grilled beef tenderloin encrusted in salt and cooked wrapped in cloth, this elegant dish features a perfectly tender center-cut beef loin with a savory herb crust. The salt and oregano create a flavorful exterior while the moist cooking method keeps the beef juicy inside.
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Ingredients
1 center-cut beef tenderloin, trimmed of all fat and silver skin (12 to 16 ounces, about 8 inches long)
2 cups kosher salt
1 tablespoon dried oregano
Directions
Preheat your grill to medium-high heat (around 400°F). If using a cloth, dampen a clean, heavy cotton cloth with water and wring it out well so it is moist but not dripping.
In a small bowl, combine the kosher salt and dried oregano, mixing thoroughly to distribute the herb evenly throughout the salt.
Pat the trimmed beef tenderloin dry with paper towels. This helps the salt crust adhere better to the meat.
Spread half of the salt-oregano mixture in a thin, even layer on one side of the damp cloth. Place the beef tenderloin in the center of the salt layer, then cover the top of the meat with the remaining salt mixture, pressing gently so it adheres.
Wrap the cloth tightly around the salted beef, folding the cloth edges securely underneath to create a sealed package.
Place the wrapped tenderloin directly on the grill grates over medium-high heat. Grill for approximately 20 to 25 minutes, turning once halfway through cooking, until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the beef.
Carefully remove the wrapped tenderloin from the grill using tongs. Let rest for 3 to 5 minutes before unwrapping. Gently open the cloth and brush away any excess salt. Slice and serve immediately.
