All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Dec 19, 2010
Reviewed Beef Tenderloin in Salt Crust
"This recipe is absolutely fantastic! I saw Alton Brown's segment on it (two or three times) and knew I had to make it. I have made stuffed tenderloin in the past and it always turned out very well; but this recipe tops any of the others I've made. I made it a few months ago and everyone loved it, including young children. I followed the recipe with one exception - I was short one egg white, which I think made the dough a little more difficult to work with. The only difficult part of this recipe was transferring the prepared, raw tenderloin onto the baking sheet. I baked it for 30 minutes and let it sit for about an hour. It was perfect! It was tender and tasty - once on our plates it didn't need a steak knife to cut it and the flavor was great. I'm making it again for Christmas with my daughters. Thank you, thank you, thank you! I love AB's segments.