In July we had the opportunity to do a small grilling class at E.N OLIVIER at 1407 Clarkview Road in Baltimore. We did a short ribs that had been marinated in amazing barbecue sauce E.N Olivier supplied the sauce, a few tenderloins and the Roseda Steak burgers . The item that we were asked about most on this particular outing was the salt encrusted tenderloin that we grilled. Liz from E.N Olivier put together an assortment of gourmet salts ranging in coarsens but mostly on the larger size. We took a cheese cloth and dampened it with a little water and folded it done to fit the tenderloin. Spread the mixture of salts on the cloth about a 1/4 inch thick wrap the tenderloin up in this and tie it closed. When your coals are ready this goes directly on them. Just as pictured below.
Leave on the coals turning a few times till your desired temperature is met. For this one we did well done and it was on the coals for about 45 minutes. When it comes off the coals the cheese cloth will be burnt but the salt will have made a tasty crust around the tenderloin to enhance the flavor of the beef.
And simply crack open the salt cast and enjoy the tenderloin.This can be done with a coarse sea salt that you can get at a grocery store and you can always add a few of your favorite herbs in with the salt. Enjoy!