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baked beef tenderloin

Salt-Baked Whole Beef Tenderloin

Salt-crusted beef tenderloin smoked and charcoal seared to perfection. Juicy, tender, and served with creamy horseradish sauce.
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Ingredients Method Notes

Ingredients
  

For the Tenderloin:
  • 1 whole beef tenderloin 4–6 lbs, trimmed
  • 2 tbsp olive oil or Dijon mustard binder
  • Freshly ground black pepper to taste
  • 8 cups coarse sea salt
  • 12 egg whites
  • 2 –3 tbsp fresh rosemary whole sprigs or lightly chopped
  • 2 –3 tbsp fresh thyme whole sprigs or lightly chopped
For the Horseradish Sauce:
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tbsp prepared horseradish more for extra heat
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice or white vinegar
  • ½ tsp Worcestershire sauce
  • Salt and black pepper to taste
  • Optional 1 tbsp chopped chives or parsley

Method
 

  1. Trim tenderloin of silver skin and excess fat. Rub all over with olive oil or Dijon mustard. Season generously with black pepper. Line a sheet pan with parchment paper.
  2. In a large bowl, combine 8 cups coarse sea salt with 12 egg whites. Mix until texture feels like damp sand.
  3. Spread a ½–¾ inch layer of salt mixture on parchment paper. Lay rosemary and thyme on top of salt bed. Place seasoned tenderloin directly over herbs.
  4. Pack remaining salt mixture all around the beef, sealing it completely. Press firmly to form a tight shell about ½–¾ inch thick all around.
  5. Place tenderloin on smoker at 300°F. Cook until internal temp reaches 120°F for medium-rare, about 40–50 minutes.
  6. While tenderloin smokes, combine sour cream, mayo, horseradish, Dijon, lemon juice, and Worcestershire in a bowl. Season with salt and pepper. Stir until smooth, cover, and refrigerate until serving. Add chives or parsley if desired.
  7. Once tenderloin hits 120°F, remove from smoker. Crack open salt crust and brush off excess salt. Sear over hot charcoal for 90 seconds per side on all sides to build a dark crust.
  8. Let rest for 10 minutes before slicing into medallions. Serve with chilled horseradish sauce.

Notes

The salt crust doesn't make the meat salty. It locks in moisture and gently seasons from the outside. Use coarse sea salt, not table salt. The egg whites bind the salt into a solid shell. Work fast during the charcoal sear to avoid overcooking the interior. Pull the tenderloin at 120°F because it will come up a few degrees during searing and resting. Use a mild wood like oak, cherry, or pecan for smoking. Leftover tenderloin keeps in fridge for 3-4 days.

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