BEEF ROAST | red wine salt crusted
1 whole beef tenderloin (about 6-7 lbs), trimmed
5 cups all-purpose flour
3 cups kosher salt
1 tablespoon fresh ground black pepper
5 egg whites
1 1/2 cups water
1/2 cup chopped rosemary
½ cup red wine
Place the kosher salt in a large mixing bowl. Add a enough red wine to color the salt (about 1/2 cup). Mix to combine.
Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the rosemary. Combine with a potato masher or fork until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.
Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.
Preheat oven to 400 degrees F.
Set a heavy bottomed grill of frying pan over high heat. Brush the tenderloin with olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.
Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.
Caper Salsa Verde
¼ cup capers
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/4 cup roughly chopped parsley
1/3 cup roughly chopped mint
1/3 cup roughly chopped cilantro
1/2 cup roughly chopped chives
4 tablespoons extra-virgin olive oil
freshly ground pepper
Blend in a food processor or with a mortar and pestle until smooth and combined.