salt crusted steak
salt crusting a steak
how to salt a crust steak
truffle slat crusted beef tenderloin
salt crusted steak
salt crusting a steak
how to salt a crust steak
truffle slat crusted beef tenderloin

Truffle Salt Crusted Beef Tenderloin

For an impressive and flavorful roast, bake 1855 Black Angus beef tenderloin in crust made from garlic, truffle, and salt.

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Servings: 4



  • 1855 Black Angus Beef Tenderloin Roast, center cut, approximately 2 lb
  • ΒΌ c grapeseed oil (or any high temperature, neutral flavored oil good for searing)
  • 2 lbs kosher salt
  • 6 egg whites
  • 2 Tbsp truffle oil (preferably black winter truffle oil)
  • 6 large garlic cloves, finely grated or pushed through a garlic press
  • Equipment
  • Heavy cast-iron pan (substitute any heavy bottom pan that is ideal for searing)
  • Probe thermometer (a wireless remote model is ideal)
  • Heavy-bottom sheet pan, lined with parchment paper
  • Sheet pan, lined with a wire resting rack
  • Wire whisk
  • Large spatula
  • 2 mixing bowls
  • Microplane or garlic press
  • Tongs


  1. Preheat your oven to 425 degrees, convection roast.
  2. Remove your tenderloin roast from the refrigerator and pat dry with paper towels. You do not need to season the tenderloin as it will be baked in salt and will pick up its seasoning during its cook time.
  3. Heat your searing pan over high heat for 2 minutes. Add the grapeseed oil. Sear the roast for 2 minutes per side until nicely caramelized, then transfer to the wire resting rack.
  4. Pour egg whites into a large bowl. Whisk vigorously for 2-3 minutes until fully homogenous and they begin to become airy, slightly opaque, and are able to slightly hold a soft peak.
  5. Whisk truffle oil into the egg whites and set aside.
  6. In the other mixing bowl, combine the 2 pounds of kosher salt with the garlic, stirring with spatula to fully incorporate the garlic. Then fold in the whipped egg whites in 3 separate additions, and set aside.
  7. Spread 1/3 of the truffle salt mixture into a rectangle on the parchment paper lined pan. Make sure the rectangle is large enough for the tenderloin to sit on while maintaining at least 1 inch of border. Using the spatula, ensure the salt bed is of consistent thickness.
  8. Place the pre-seared tenderloin roast on the salt and insert the probe thermometer into the center of the thickest part of the roast.
  9. Using the remaining 2/3 of the truffle salt and your hands, pack the mixture over the tenderloin to fully encase the beef.
  10. Place the roast in the center of your oven and begin cooking.
  11. Remove the roast from the oven when the thermometer reaches 125 degrees. Depending on your oven, this could take 20-30 minutes.
  12. Allow the beef to rest for 5 minutes in its shell. Then, using the back of a heavy spoon, crack the salt crust and transfer the beef to the wire rack to rest for another 10 minutes before slicing and serving.

Chef Jimmy Papadopoulos


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