Roast Monterey Beef Tenderloin Enclosed In Kilos Of Rock Salt With Heavy Sauce And Warm Salad
beef bouillon cube
MAGNOLIA FRESH MILK
Potato, peeled, cooked and cut into ½ inch chunks
Apple, peeled and sliced into ½ inch chunks
MAGNOLIA CREAM CHEESE
MAGNOLIA FRESH MILK, heated
Lollo Rossa Lettuce leaves or Romaine Lettuce leaves
MAGNOLIA CHEDDAR CHEESE, sliced
ROAST MONTEREY BEEF TENDERLOIN ENCLOSED IN KILOS OF ROCK SALT WITH HEAVY SAUCE AND WARM SALAD
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.