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 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