Beef Wrapped and Roasted in a Herb Infused Salt Crust Dough Recipe

This superbly delicious recipe utilizes preferably high-quality beef (such as beef tenderloin), which is first seared to lock in its flavor and is then wrapped in a crust infused richly with salt and a mix of herbs. The result is a very tender and flavorful piece of meat, one which has a brilliant and rich taste, which accentuates rather than overwhelms the original cut of meat. As a prestige piece for the center of a good meal, it provides an excellent dish, although to be fair, with an appropriately good cut of meat it takes real work to make it anything less than stellar. I haven't yet made this with a poorer cut of meat, but I encourage you to try and experiment and see if equivalent results can be attained!

In the case of the recipe, various elements are conditioned around the fact that I had only had access to three individual pieces of meat, rather than a single unitary one. If you are using a singular piece, I advise making appropriate changes and interpreting what I propose to deal with that appropriately.

While this recipe is inspired by Simply French by Patricia Wells, I personally changed around quite a significant number of components in the original recipe to improve it. I consider it to have been too salty - while there is a good and important objective with using the salt of the salt crust to enrich the flavor of the meat, I personally don't like the same degree of salt in the food. It might, however, have stemmed from the nature of the meat which I had which was split up into three pieces instead of one, and which hence increased the surface area. Regardless, however, I was still of the opinion that the degree of salt could be reduced, and that also the various other herbs could be increased in quantity to produce a richer and more balanced flavor.