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Salt Crusted Beef Tenderloin – How to Make Beef Tenderloin in a Salt Crust ctm magazine

Learn how to make a Salt Crusted Beef Tenderloin! Go to http://foodwishes.blogspot.com/2016/12/salt-crusted-beef-tenderloin-no-lomo.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Salt Crusted Beef Tenderloin recipe.



  • Jasmine Absalon on December 11, 2016

    Please do Colombian got chocolate… I've been searching but I can't seem to find it

  • wyldeman0O7 on December 11, 2016

    4 friends or 6 acquaintances 😂

  • greimalkin on December 11, 2016

    yum, this looks doable…

  • cali_ninja on December 11, 2016

    Can i replace the salt with cocaine?

  • VanillaSnake21 on December 11, 2016

    I don't know how people can eat the best, most tender part of beef medium, it should always be rare to slightly above rare.

  • David Im on December 11, 2016

    your intonations are crazy

  • Ed s on December 11, 2016

    Too much pepper

  • alooparatha4 on December 12, 2016

    Chef John, I hope you are healthy and happy.

  • vargonian on December 12, 2016

    I had no idea this cut of beef would be so expensive when I asked for it at the grocery store…

  • Mickey XOXO on December 12, 2016

    juicy? you mean bloody?

  • Animania freak on December 12, 2016

    Omg this is beautiful!

  • jiancong wang on December 12, 2016

    Great technique. Never thought salt baking can apply to beef too!

  • TokyoTraveller on December 12, 2016

    "…four friends, or six acquaintances"

    That's funny. I'm going to have to use that.

  • Sim Floyd Jr on December 12, 2016

    To me it seems bloody. Like it's a health risk. Is that not the case? Please explain why not. That juice seemed like blood. Thanks.

  • Elyoslayer on December 12, 2016

    a fine recipe for MOBA players

  • David Po on December 12, 2016

    Holy moly

  • Colin Steadman on December 12, 2016

    beef tenderloin? is that what I'd call fillet in the UK?

  • José Pinteiro da Costa Bisneto on December 12, 2016

    You can make the beef without the egg white if you use a lot more salt (fill the roasting pan with salt to the brim). The same technique can be used to make an excelent whole fish (the most moisty fish you ever had).

    The salt will come out as easily as with the egg white version.

  • Yamakaza1 on December 12, 2016

    I might do this when I make beef Wellington this year

  • Angelic Thompson on December 12, 2016

    hey chef John can I ask you to make a new updated version of your veggie burger? I would have commented on the veggie burger video but the comments are disabled. please😣 can you make an updated version of your veggie burger?

  • everythinghasalreadyhappened on December 12, 2016

    You can also sear this outside over a fired pit first and then let it cool down completely. Then follow the steps in this video, you're welcome.

  • Reinout on December 12, 2016

    That wasn't rested properly, John 🙂

  • NickT050 on December 12, 2016

    Your dialogue seems a bit unnatural in this one! I love listening to your channel. Love the recipe as well. Your lines seem more segmented and forced though.

  • James L on December 12, 2016

    I did this with a rib in prime rib roast. It came out good. I prefer just a wet rub on the roast.

  • eugine shmelps on December 12, 2016

    when i was younger i used to think that cooking was taking things you like on their own, and then putting them togother. sometimes that would work, but other times id end up with a peanutbutter, ham, cheese, and ketchup sandwich. great vids btw

  • Ondřej Fronček on December 12, 2016

    Dear chef John. I was trying to find a recipe for a pork roasted knuckle (schweinshaxe in german) in your massive recipe collection but failed. Maybe you´ll like the idea to film it someday? I´d love to see your take on it. Enjoy Christmas from The Czech republic!

  • Nate Marvel on December 12, 2016

    I told my wife that I was chief of my beef and now I'm sleeping on the couch.

  • Samantha Vasquez on December 12, 2016

    "Carne al trapo"… you need to burn the kitchen towel…….

  • Robert Graziano on December 12, 2016

    what was the setting of the stove (oven) and what temperature ?

  • dstnlockwood77 on December 12, 2016

    Everything you say sounds like a question

  • Strider on December 12, 2016

    the meat is not rested??? All the jus is leaking

  • TheMiniWumbo on December 12, 2016

    ffs can you not talk like that the whole video

  • ziba on December 12, 2016

    can you do more recipes with sous vide technique? 🙂 love your recipes!

  • MrHippo00100 on December 12, 2016

    But, what if I enjoy burning up kitchen towels?

  • hteasttowest on December 12, 2016

    Doesnt look that far off from that "pinch" of salt you add on the norm lol

  • Zackery Padgett on December 12, 2016

    I love all of your videos. They are so easy to follow. What about doing fried pickles?

  • Jared R on December 12, 2016

    Anybody else notice that this guy's voice constantly oscillates from high to low

  • ebrahim alfardan on December 12, 2016

    How do come up with stuff, speaking of which here it is. So corny, it is actually funny!

  • Bill- ChiChi on December 12, 2016

    Where's the sauce info?

  • Matthew Shapiro on December 12, 2016

    I wish for tempura shrimp!

  • xkuma on December 12, 2016

    ".. four friends or six acquaintances.."

    love it!

  • Mixwell1983 on December 12, 2016

    I saw alton brown do this on a good eats ep but it was with whole fish. This does look good though and as you said and with the oppisite of deep seasoned roasts you only get a bit of the seasoning post cook so with this you really wont miss a sear

  • case MasterxL on December 13, 2016

    Try adding teriyaki to the egg white, about 2 tbsp. WHOA!

  • westganton on December 13, 2016

    You speak in a very interesting fashion

  • chuchuchuchia on December 13, 2016

    Chef John has beautiful hands and fingers

  • Nn Nany on December 13, 2016

    did u know why didnt u understand what i said?
    cause i hate writing some times i get annoyed so i write any thing any words with mistakes it doesnt matter i hate writing so i write some mistakes some times

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