Roast Monterey Beef Tenderloin Enclosed In Kilos Of Rock Salt With Heavy Sauce And Warm Salad


  1. 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.
  2. 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.
  3. 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.
  4. To make the Warm Salad: Mix potatoes, apples, grapes, salt and pepper in a bowl. Chill until ready to use.
  5. To make the Dressing: Beat cream cheese in a bowl with hot milk. Beat until well combined. Toss salad components in dressing.
  6. To serve: Line a big serving plate with lettuce leaves. Put warm salad on top of lettuce leaves then top with sliced cheese.