tag:blogger.com,1999:blog-7173052990851751381.post6442672601914424667..comments2024-03-29T02:17:29.023-04:00Comments on Food Wishes Video Recipes: Salt-Crusted Beef Tenderloin – No Lomo Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-7173052990851751381.post-44983753396070678392017-08-01T18:38:05.202-04:002017-08-01T18:38:05.202-04:00I can't afford the beef tenderloin so I tried ...I can't afford the beef tenderloin so I tried this with pork tenderloin and I can say it doesn't work for that. The pork is much smaller and thinner than a beef tenderloin. The crust never formed a hard shell like in the video and there was still a great deal of salt on the surface of the meat, so the pork was very very salty even after I wiped off as much as I could.Rattyhttps://www.blogger.com/profile/08910205883576257318noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12854120222743931752017-05-03T10:51:04.930-04:002017-05-03T10:51:04.930-04:00I made it last night, and it was too salty. I fel...I made it last night, and it was too salty. I felt like I had followed the recipe really closely (except it was in the oven about five minutes too long). It looked the same as in the video, and the salt came off easily. However, it was REALLY salty.BZ in BAhttps://www.blogger.com/profile/05917333531523072202noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67876238819284461022016-12-30T13:36:37.109-05:002016-12-30T13:36:37.109-05:00I followed this recipe exactly and it was fabulous...I followed this recipe exactly and it was fabulous. I was a bit nervous after spending $70 on the meat. People said it was the best piece of meat they've ever eaten including from a restaurant. Anonymoushttps://www.blogger.com/profile/08915051549026020781noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70453938037850646112016-12-28T20:42:08.656-05:002016-12-28T20:42:08.656-05:00Great recipe. I used a bottom round roast. I was c...Great recipe. I used a bottom round roast. I was cooking for family who think beef is cooked when blackened so I wasn't wasting a good cut of meat on them. Do you think this recipe would work with butter as the coating like in your prime rib recipe or would all the salt just run off? I really like the flavor with the butter and herb provence. Thanks. Anonymoushttps://www.blogger.com/profile/17835197753743059186noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82331607350563933342016-12-28T20:39:05.162-05:002016-12-28T20:39:05.162-05:00Great recipe. I used a bottom round roast instead....Great recipe. I used a bottom round roast instead. I was cooking for some family members who believe beef is cooked when blackened so wasn't wasting a good cut of meat on them. Do you think it would work to use butter as the coating instead like in your prime rib recipe? Or would all the salt just run off? Really like the seasoning flavor with the butter and herb provence.Anonymoushttps://www.blogger.com/profile/17835197753743059186noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58494778566574500822016-12-28T02:35:11.314-05:002016-12-28T02:35:11.314-05:00Chef John I cooked the Salt-Crusted Beef Tenderloi...Chef John I cooked the Salt-Crusted Beef Tenderloin for Christmas Dinner to 5 people. Followed your instructons. OMG it was perfect. Not salty at all. I had a great cut and trimmed center cut. Thank you. My friends could not believe how great this was. We had other foods but this was a hit. Thanks again.<br />Anonymoushttps://www.blogger.com/profile/00780982046792706060noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76886444665279983142016-12-25T11:09:12.064-05:002016-12-25T11:09:12.064-05:00Made this for Christmas dinner alongside a roast g...Made this for Christmas dinner alongside a roast goose (had heart palpitations when the only Chef John recipe for goose I could find involved words like "involved" and "gamey, less-than-tender meat, and copious amounts of grease," but it turned out amazing, especially the Goose gravy). Fabulous! My salt wasn't super course, which made this slightly salty, but with the aforementioned goose gravy, this was still a fantastic cut of beef. Love you so much, Chef J, I would barely know how to boil water if it weren't for you.<br /> Alex in Shanghaihttps://www.blogger.com/profile/05769442595625103796noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36220852192372700932016-12-24T22:14:06.571-05:002016-12-24T22:14:06.571-05:00Hey Chef John, big fan here. I just made this reci...Hey Chef John, big fan here. I just made this recipe. While the beef was as tender and juicy as I could hope for, I ended up with an unfortunately salty tenderloin. I did use the egg whites to slather the tenderloin before rolling it in salt, but it can out salty none the less. What I noticed was that this particular cut that I purchased from a store that shall not be named but sounds like Few Reasons, was wrapped in twine which had left indentations into the meat. Could that have been my problem with this one? Thanks in advance for any advice you can give. I'd like to give this another run, but as a student, I'm not exactly rolling in dough to continue to fail with this one. Jay McCollumhttps://www.blogger.com/profile/13869422353297605507noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69524910699539718932016-12-22T15:44:19.604-05:002016-12-22T15:44:19.604-05:00Greeter, That was NOT tenderloin! If it was that ...Greeter, That was NOT tenderloin! If it was that tough, it was probably eye of round, which looks the same, but is MUCH MUCH tougher! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37664035011501557772016-12-21T22:29:08.000-05:002016-12-21T22:29:08.000-05:00Follow-up comment: So, I am writing because I rea...Follow-up comment: So, I am writing because I really want to learn how to conquer meat. I received very little instruction on beef cuts growing up. So, my meat was thicker than yours and finally reached the desired temp. It looked like yours, ran beautiful juices aplenty after 15 minutes, but the chewing was so arguous. I chewed each bite until my jaw cramped and the top of my head hurt. Eventually I settled for enjoying the juicy flavor and the little fragments of the meat that managed to break free. But was left with a pile of little chewed meat balls on my plate. Any advice? Greeterhttps://www.blogger.com/profile/11369936543047980270noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3935435390887699792016-12-21T21:32:21.808-05:002016-12-21T21:32:21.808-05:00I am such a novice. My meat thermometer melted in...I am such a novice. My meat thermometer melted in the oven. I guess it was the wrong kind. I checked it at 25 minutes and it was so tough I could hardly get the spare thermometer into it. It registered 120 degrees. I am going to hope that the 125 degree mark does the trick but it is taking a while...forgot to mention I am in Honduras...maybe the meat is tougher. <br />Greeterhttps://www.blogger.com/profile/11369936543047980270noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71531360403643360842016-12-17T13:16:50.485-05:002016-12-17T13:16:50.485-05:00Chef J: Question for you I hope you can get around...Chef J: Question for you I hope you can get around to answering. I made a tenderloin tonight with this technique plus also made the bernais sauce. The cook on the fillet was awesome and the bernaise was great. My salt crust looked very similar to yours and I brushed it off and I did a quick sear. However, the meat was incredibly salty and I thought perhaps the egg white coating I put on wasn't thick enough. It's the only difference I could see between mine and yours so was curious if mine was so overpowerfully salty because the egg white wasn't thick enough and left too much salt behind when removed. Does that sound plausible? <br /><br />Ed the house chefhttps://www.blogger.com/profile/01577365205824100488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16703826153887650472016-12-14T19:19:24.362-05:002016-12-14T19:19:24.362-05:00Chef John you left the 2nd Colombian word misspell...Chef John you left the 2nd Colombian word misspelled. Sorry for being such a Grammar Nazi but my family is Colombian and it astounds me how many people spell Colombia with a u. Vincenthttps://www.blogger.com/profile/13679363357841388524noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48754622333326832502016-12-14T15:11:53.048-05:002016-12-14T15:11:53.048-05:00Yes, this technique will work with any cut of roas...Yes, this technique will work with any cut of roasting meat. You will need to adjust the internal temp of course, depending. Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67787650473741161872016-12-14T15:09:15.235-05:002016-12-14T15:09:15.235-05:00Thanks Vincent! I just changed! Thanks Vincent! I just changed! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19885119681621010162016-12-14T15:08:53.518-05:002016-12-14T15:08:53.518-05:00What kind of kosher meat would you suggest as a al...What kind of kosher meat would you suggest as a alternative? I don't think beef tenderloin is commonly produced kosher.LunaDWhttps://www.blogger.com/profile/13134098281852412787noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56982691299815737602016-12-13T21:06:03.456-05:002016-12-13T21:06:03.456-05:00I've been thinking beef for Christmas. I bette...I've been thinking beef for Christmas. I better try a small one for my wife and I first.Steve Kennedyhttps://www.blogger.com/profile/03256255892569648647noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3610062944528811902016-12-13T16:28:47.734-05:002016-12-13T16:28:47.734-05:00Would this work with porkloin? My father can eat b...Would this work with porkloin? My father can eat beef. Thanks!About Mehttps://www.blogger.com/profile/15213474562887800739noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14705464254780365762016-12-13T09:24:50.881-05:002016-12-13T09:24:50.881-05:00Hi Chef,
For those without an electronic probe, d...Hi Chef,<br /><br />For those without an electronic probe, did you find you had to adjust the cooking time much compared to cooking a tenderloin cut normally?<br /><br />Thanks!Anonymoushttps://www.blogger.com/profile/18176566050486270870noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15846495571770747702016-12-12T23:38:28.146-05:002016-12-12T23:38:28.146-05:00So, I recently had some merlot caramels that were ...So, I recently had some merlot caramels that were covered in a purple sea salt. The salt had a wonderful smokey flavor. Do you know what kind of salt it was, and would that work well with this recipe?Billyhttps://www.blogger.com/profile/09587715813458492367noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11755532168160550102016-12-12T17:39:05.922-05:002016-12-12T17:39:05.922-05:00Thanks so much Chef John! I have been hoping you w...Thanks so much Chef John! I have been hoping you would post a recipe for this cut of beef!! I will make soon .mom of chefhttps://www.blogger.com/profile/02047321515850483329noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69907288123786774012016-12-12T13:55:58.680-05:002016-12-12T13:55:58.680-05:00Hey Chef John, I would like to try this dish for N... Hey Chef John, I would like to try this dish for New Year's. I was wondering about practicing on a pork tenderloin. Do you think that would be too salty or have any chance of success? Anonymoushttps://www.blogger.com/profile/18265100597563591763noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6438164211400120412016-12-12T08:55:12.097-05:002016-12-12T08:55:12.097-05:00Your headline "Salt-Crusted Beef Tenderloin –...Your headline "Salt-Crusted Beef Tenderloin – No Lomo " implies that you were preparing a burned towel while leaving the loin out. Thank goodness you chose the opposite approach. Robertohttps://www.blogger.com/profile/06011557734566610137noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91297839508972179192016-12-12T01:37:50.395-05:002016-12-12T01:37:50.395-05:00Hi Chef John. Do you think this technic can work w...Hi Chef John. Do you think this technic can work with chicken breast?<br />Best Regards.Anonymoushttps://www.blogger.com/profile/00736832279598952892noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26094690028450900652016-12-11T23:01:50.631-05:002016-12-11T23:01:50.631-05:00Hey Chef John. I dunno if I'm just missing som...Hey Chef John. I dunno if I'm just missing something obvious here, but how WOULD I avoid the crust cracking with the thermometer? Placing it lower down, or not using it at all?Anonymoushttps://www.blogger.com/profile/17350532439778045226noreply@blogger.com