Morton Herbed Beef In Salt Crust Recipes

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HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 15

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

Steps:

  • Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

BEEF ROASTED IN SALT CRUST



Beef Roasted in Salt Crust image

Categories     Beef     Roast     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 3

3 cups coarse salt
3/4 cup water
a 6-to-8 pound standing rib roast, trimmed

Steps:

  • In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.

HERBED BEEF IN SALT CRUST



Herbed Beef in Salt Crust image

This is another That's My Home recipe. I am posting because there has been a request for this type of roast.

Provided by Kathies Kafe

Categories     Meat

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (2 1/2-3 lb) eye of round roast
1/3 cup olive oil
1/4 cup onion (grated)
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
3 lbs kosher salt (1 box)
1 1/4 cups water

Steps:

  • Combine oil, onion and seasonings in heavy plastic bag; mix well.
  • Add roast; coat well with marinade and refrigerate 2 hours to overnight.
  • Preheat oven to 350°F Line roasting pan with aluminum foil.
  • Combine Kosher salt and water to form a thick paste. Pat 1 cup of paste into a 1/2 inch thick rectangle in foiled lined pan. Place roast on salt layer; pack remaining salt paste around meat to seal well.
  • Bake at 350°F 60 - 70 minutes or until thermometer registers 135°F (Steam may cause salt crust to crack slightly during roasting.).
  • Remove from oven; let stand 15 minutes. Remove and discard salt crust. Carve thinly.

Nutrition Facts : Calories 512.1, Fat 39, SaturatedFat 12.4, Cholesterol 115.3, Sodium 88074.9, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 37.4

SALT-ENCRUSTED PRIME RIB



Salt-Encrusted Prime Rib image

Restaurants have nothing on this recipe. For a true meat lover, it's very easy and the results are beyond belief. -Roger Bowlds, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10 servings.

Number Of Ingredients 6

1 box (3 pounds) kosher salt (about 6 cups), divided
1 bone-in beef rib roast (6 to 8 pounds)
3 tablespoons Worcestershire sauce
2 tablespoons cracked black pepper
2 teaspoons garlic powder
1/2 cup water

Steps:

  • Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer. , Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes., Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

Nutrition Facts : Calories 325 calories, Fat 18g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 900mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.

BEEF TENDERLOIN ROASTED IN AN HERB-INFUSED SALT CRUST



Beef Tenderloin Roasted in an Herb-Infused Salt Crust image

otherwise known as: "Rôti de Filet de Boeuf en Croûte de Sel aux Herbes" from a french cookbook - here for safe keeping Looks like a lot of steps but it really isn't very hard.

Provided by petlover

Categories     Roast Beef

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups kosher salt
4 tablespoons fresh thyme leaves
1 tablespoon rosemary, minced fresh
2 large egg whites
2/3 cup water
2 -3 cups all-purpose flour
1 boneless beef tenderloin (about 2 pounds,4 inches wide, 5 inches thick)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large egg yolk
1 teaspoon fresh thyme leave
2 tablespoons coarse sea salt
fresh ground black pepper

Steps:

  • At least 3 1/2 hours before serving, prepare the salt crust in the bowl.
  • of a heavy-duty electric mixer fitted with a paddle, combine the salt and.
  • herbs and mix to blend,add the egg whites and 2/3 cup water, and mix.
  • until thoroughly blended, add 2 cups of the flour, a little at a time, and.
  • knead until the mixture forms a firm, homogeneous dough, 2 to 3 minutes (You may not need all of the flour) The dough should be firm, not too.
  • moist or sticky, or the beef will steam, not roast- if necessary, knead in additional flour or water for a firm dough, Cover with plastic wrap and.
  • let rest at room temperature for a minimum of 2 hours, or up to 24 hours.
  • (This resting period will make the dough less sticky and easier to roll out.).
  • Preheat the oven to 375 degrees F.
  • Prepare the beef: Pat the meat dry with paper towels (Do not salt the.
  • meat at this point, or flavorful juices will be drawn from the meat and it.
  • will not brown evenly) in a large skillet, combine the butter and oil over moderately high heat, when hot, add the beef and sear well on all sides.
  • 2 to 3 minutes per side. Place a salad plate upside down on a large platter,.
  • transfer the seared beef to rest on the salad plate, placing it at an angle.
  • this will allow air to circulate evenly around the beef as it continues to.
  • cook while resting, making for meat that is evenly cooked and tender.
  • let rest for 5 minutes.
  • Meanwhile, on a lightly floured surface, roll the dough out to form a.
  • 10- x 15-inch rectangle, or one large enough to easily enclose the beef.
  • without stretching the dough.
  • In a small bowl, combine the egg yolk and 1/2 teaspoon water to make.
  • a glaze. Set aside.
  • Sprinkle the beef with the thyme. Completely wrap the beef in the salt crust, pressing all the seams together. Be sure that all the seams are well sealed.) Wrap the beef just before roasting. If you wrap it in advance,.
  • the meat and the salt crust will turn soggy.) Transfer the wrapped beef.
  • to a baking sheet. With a brush, coat the entire surface of the crust.
  • with the glaze. Sprinkle the crust with the sea salt.
  • Place the baking sheet in the center of the oven and roast for 15 minutes per pound for rare meat (or until the interior registers 125 degrees F when measured with a meat thermometer). For medium rare, roast an additional.
  • 3 to 4 minutes per pound. The crust should be a light, golden brown. Let.
  • the beef rest in the crust on the baking sheet at room temperature for 1.
  • hour before serving. (The beef will remain warm.).
  • To serve, slice off the crust at one end, remove the beef, and discard.
  • the crust. Season the beef with pepper. Cut on the diagonal into thick.
  • slices and arrange on a warmed serving platter. Serve immediately.
  • Testing for Doneness.
  • There are many ways to test meat for doneness. For beef, insert an instant-.
  • reading meat thermometer into the center of the meat, away from the bones,.and leave it there for 30 seconds. Remove the thermometer to check the interior temperature of the meat: 140 degrees F for rare, 150 degrees F for medium-rare,160 degrees F for medium, 170 degrees F for well done. If you do not have a meat thermometer, do as many chefs do: Place a metal skewer into the thickest part.of the meat and wait 30 seconds. Remove the skewer and touch it to your bottom.lip. If the skewer is cold, the meat is underdone; if the skewer is warm, the meat.is rare; if the skewer is hot, the meat is well done.

Nutrition Facts : Calories 205.5, Fat 5.4, SaturatedFat 1.9, Cholesterol 35.8, Sodium 40071.7, Carbohydrate 32.5, Fiber 1.4, Sugar 0.2, Protein 6.1

BEEF TENDERLOIN IN HERBED SALT CRUST



Beef Tenderloin in Herbed Salt Crust image

Categories     Beef     Herb     Roast     Quick & Easy     Rosemary     Beef Tenderloin     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 (1 1/2-lb) beef tenderloin roast (3 1/2 inches in diameter)
1 1/2 tablespoons olive oil
2 cups kosher salt
1 tablespoon dried rosemary, crumbled
2 teaspoons black pepper
1/2 cup water

Steps:

  • Preheat oven to 425°F.
  • Pat beef dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown beef (excluding ends), turning occasionally, about 6 minutes total. Transfer beef to a shallow roasting pan, reserving pan drippings in skillet.
  • Stir together salt, rosemary, pepper, and water until mixture resembles wet sand. Pat salt mixture onto top and sides of meat to coat evenly and roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 130°F for medium-rare, 25 to 30 minutes.
  • Let meat stand in roasting pan 5 minutes. Remove salt crust and transfer meat to a cutting board. Cut into 1/2-inch-thick slices and spoon meat juices from skillet over slices.

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