Ingredients

How to make it

  • In large zipper bag, combine the roast with the oil, Worcestershire sauce, pepper, garlic, onion and lemon juice.
  • Toss to coat well and refrigerate at least 4 hours, or up to 24.
  • Let meat rest at room temp about 30 minutes prior to roasting.
  • In large bowl, combine salt and stock to form a sort of paste.
  • In a roasting pan or similar(I just use my largest cast iron pan.... shallowish sides, but that's okay :), put about 1/2 the salt mixture down in a layer just large enough for the roast to rest on.
  • With the remaining salt mixture, coat the entire surface of the roast, pressing gently to make sure to not leave open spots. See Photo
  • Roast in a 425 oven for about 1 hour for rare, or 135-140 degrees(you are shooting for around 17 min/pound, so calculate accordingly, but always use a meat thermometer which you inserted before putting in the oven...if you try to check the temp once the salt crust has dried, you'll have a tough time and defeat the purpose of the crust :) Adjust time as desired/needed for size of roast and how well you want the meat done. I strongly suggest not cooking this any more than medium rare, though, for prime flavor.
  • Let rest in the salt crust for 5-10 min.
  • Remove salt crust and brush off any lingering salt crystals.
  • Slice thin and serve with the tarragon butter.
  • For Tarragon Steak Butter

  • Combine all ingredients and mix well.
  • Set aside
  • *you can serve the tarragon butter softened but I like to put it in a pastry bag while soft and make dollops onto a lightly greased glass plate, using the "star" tip, then freezing while the roast cooks. Serve the cold butter on the warm beef slices
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Reviews & Comments 4

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  • DetroitTokyo 2 years ago
    Are you putting down half of the salt & stock paste on the bottom of the roasting pan?
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  • elgourmand 2 years ago
    A more sophisticated version of salt tenderizing. Like the marinade. This is a doer. RJ
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  • hungrynow 2 years ago
    Ooooh ... this sounds delicious and what a great butter to serve with it! My husband will like this for sure! Thanks for the heads up on placing the thermometer in the meat BEFORE putting in the oven.
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  • DetroitTokyo 2 years ago
    Sounds interesting. Pretty pic with the butter floret! So is it that salt crust that produces tender results?
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