1 (5 pound) beef tenderloin roast (or other tender cut of meat)
Herb seasonings of your choice
Rub meat with herbs and seasonings of your choice, such as minced garlic or garlic powder, onion powder, oregano, thyme, basil, etc.
Cover bottom of Dutch oven with 1/4 inch salt. Place roast on top of salt and completely cover with salt. Cover with a lid. Place hot coals underneath and on top of Dutch oven or bake in a 350 degree F oven to desired internal temperature - see below. Remove coals or remove Dutch oven from oven when internal temperature of the meat is 5 degrees lower than desired temperature.
Let stand for 5 to 10 minutes in rock salt before carving.
To carve, remove salt (it may need to be cracked with a hammer), scrape off excess crystals, carve, and enjoy a very juicy and tender roast.
Rare - 145 degrees F, 16 to 19 minutes per pound
Medium - 155-160 degrees F, 20 to 23 minutes per pound
Well Done 165-170 degrees F, 25 to 30 minutes per pound
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