plenty of fresh ground pepper(various "colors" of peppercorns, if possible for added flavor)
3lb box coarse kosher salt(don't use your "good" stuff, there's no need .... just get the kosher salt with the lil umbrella girl for a couple bucks. :)
about 1 cup beef or chicken stock or broth(you can sub water, but, I use stock)
[section]Tarragon Steak Butter[/section]
1 stick butter, softened
2t Worcestershire sauce
1 clove garlic, minced
about 1T fresh tarragon, minced
fresh ground pepper and a lil kosher or sea salt
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. [Photo24952]
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.
[section]For Tarragon Steak Butter[/section]
Combine all ingredients and mix well.
*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