ROAST MONTEREY BEEF TENDERLOIN ENCLOSED IN KILOS OF ROCK SALT WITH HEAVY SAUCE AND WARM SALAD

Ingredients:

1	kg	Potato, peeled, cooked and cut into ½ inch chunks
2	pc	apple, peeled and sliced into ½ inch chunks
1	cup	seedless grapes
1	tsp	rock salt
.5	tsp	pepper

225	g	MAGNOLIA CREAM CHEESE
1	cup	MAGNOLIA FRESH MILK, heated
		Lollo Rossa Lettuce leaves or Romaine Lettuce leaves
		MAGNOLIA CHEDDAR CHEESE, sliced

Procedure:

To make the Rub: Mix all ingredients of the rub in a small bowl. Rub all around meat making sure all surfaces are covered. Set aside to marinate.
To make the Salt Crust: Put rock salt in a bowl. Gradually add egg whites, mixing with your fingertips. Add in flour. Mix well with both hands. Sprinkle 1/3 of the crust mixture on a baking tray lined with Glad Cook and Bake Paper. Put meat on top. Drizzle meat with oil. Sprinkle and pack remaining salt on top. Bake at 350°F for 1-½ hours for medium doneness and 2 hours for well done. Crack open salt with a kitchen mallet by tapping salt crust slowly. Slice meat thinly before serving.
To make the Creamy Gravy: Combine butter, flour and beef bouillon in a saucepan. Mix with a wire whisk. Gradually add milk, pepper and mustard while continually stirring. Let simmer for about 2 minutes then transfer in a sauceboat. Serve with the beef.
To make the Warm Salad: Mix potatoes, apples, grapes, salt and pepper in a bowl. Chill until ready to use.
To make the Dressing: Beat cream cheese in a bowl with hot milk. Beat until well combined. Toss salad components in dressing.
To serve: Line a big serving plate with lettuce leaves. Put warm salad on top of lettuce leaves then top with sliced cheese.

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