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INGREDIENTS

10 Fresh sage leaves
2 c All-purpose flour - (to 2
2 lb Beef tenderloin - (to 3
1 tb Unsalted butter
3 tb Fresh rosemary leaves
2 lg Eggs ; separated
6 Garlic cloves; thinly sliced
1/4 c Fresh thyme leaves; plus
1 tb Extra-Virgin Olive Oil
2 Whole Bay Leaves
1/4 c Fresh rosemary leaves; plus
2 tb Coarse salt
2 c Coarse salt; plus
Freshly-ground black pepper
Room temperature
1 c Fresh flat-leaf parsley
3 tb Fresh thyme leaves

Servings

INSTRUCTIONS

In the bowl of an electric mixer fitted with the paddle attachment, combine 2 cups salt with 3 tablespoons thyme and 3 tablespoons rosemary. Add egg whites and 2/3 cups water; mix until thoroughly combined. A little at a time, add up to 2 cups flour, beating on medium speed, until mixture forms a firm, homogenous dough, 2 to 3 minutes. The dough should be firm but not too moist or sticky. If necessary, knead in additional flour or water. Form dough into a square; wrap in plastic. Let rest at room temperature at least 2 hours or up to 24 hours. Heat oven to 375 degrees. Rinse tenderloin, and pat dry. Heat the butter and olive oil in a large skillet set over medium-high heat. When skillet is hot, add the beef. Sear well on all sides, about 1 1/2 minutes per side. Transfer tenderloin to a wire rack set over a baking pan to cool, 5 minutes. On a lightly floured surface, roll out dough to an approximately 10- by 15-inch rectangle (rectangle should be large enough to completely encase tenderloin). Sprinkle remaining 1/4 cup thyme, 1/4 cup rosemary, the sage, bay leaves, parsley, and garlic over dough. Remove twine from tenderloin, and place it in the center of the dough. Roll dough around the beef, completely encasing it. Press edges together to seal. Carefully transfer wrapped beef to a roasting pan. In a small bowl, mix egg yolks with 2 teaspoons water; brush entire surface of dough with egg wash. Sprinkle remaining 2 tablespoons salt over the top. Place baking pan in center of oven. Roast until crust is light golden and an instant-read thermometer inserted into the center registers 125 to 130 degrees (for medium-rare), allowing 10 to 12 minutes per pound. Remove pan from oven; let rest at room temperature for 1 hour. When ready to serve, slice off the crust at one end, and remove beef; discard crust. Season the beef with pepper, slice, and serve. Serves 6 to 8. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 69 Calories (kcal); 6g Total Fat; (74% calories from fat); 2g Protein; 2g Carbohydrate; 68mg Cholesterol; 31980mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Beef Tenderloin with Herb-Salt Crust

10  Fresh sage leaves 
2 c All-purpose flour - (to 2 
2 lb Beef tenderloin - (to 3 
1 tb Unsalted butter 
3 tb Fresh rosemary leaves 
2 lg Eggs separated
6  Garlic cloves; thinly sliced 
1/4 c Fresh thyme leaves; plus 
1 tb Extra-Virgin Olive Oil 
2  Whole Bay Leaves 
1/4 c Fresh rosemary leaves; plus 
2 tb Coarse salt 
2 c Coarse salt; plus 
  Freshly-ground black pepper 
  Room temperature 
1 c Fresh flat-leaf parsley 
3 tb Fresh thyme leaves

In the bowl of an electric mixer fitted with the paddle attachment,  combine 2 cups salt with 3 tablespoons thyme and 3 tablespoons  rosemary. Add egg whites and 2/3 cups water; mix until thoroughly  combined. A little at a time, add up to 2 cups flour, beating on  medium speed, until mixture forms a firm, homogenous dough, 2 to 3  minutes. The dough should be firm but not too moist or sticky. If  necessary, knead in additional flour or water. Form dough into a  square; wrap in plastic. Let rest at room temperature at least 2  hours or up to 24 hours.    Heat oven to 375 degrees.    Rinse tenderloin, and pat dry. Heat the butter and olive oil in a  large skillet set over medium-high heat. When skillet is hot, add the  beef. Sear well on all sides, about 1 1/2 minutes per side. Transfer  tenderloin to a wire rack set over a baking pan to cool, 5 minutes.    On a lightly floured surface, roll out dough to an approximately 10-  by 15-inch rectangle (rectangle should be large enough to completely  encase tenderloin). Sprinkle remaining 1/4 cup thyme, 1/4 cup  rosemary, the sage, bay leaves, parsley, and garlic over dough.  Remove twine from tenderloin, and place it in the center of the  dough. Roll dough around the beef, completely encasing it. Press  edges together to seal. Carefully transfer wrapped beef to a roasting  pan.    In a small bowl, mix egg yolks with 2 teaspoons water; brush entire  surface of dough with egg wash. Sprinkle remaining 2 tablespoons salt  over the top. Place baking pan in center of oven. Roast until crust  is light golden and an instant-read thermometer inserted into the  center registers 125 to 130 degrees (for medium-rare), allowing 10 to  12 minutes per pound. Remove pan from oven; let rest at room  temperature for 1 hour.    When ready to serve, slice off the crust at one end, and remove beef;  discard crust. Season the beef with pepper, slice, and serve.    Serves 6 to 8.    Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted  for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 69 Calories (kcal); 6g Total Fat; (74% calories from  fat); 2g Protein; 2g Carbohydrate; 68mg Cholesterol; 31980mg Sodium  Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;  1 Fat; 0 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 6 servings

Calories: 310
Calories from Fat: 262 (85%)

Amt Per Serving		% DV

	Total Fat 29.1g	39 %
	Saturated Fat 11.3g	56 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 4.6g
Cholesterol 383mg		118 %
Sodium 2449.8mg		84 %
Potassium 192.5mg		5 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 1.5g
Protein 11.1g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 310

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