Salt-Roasted Beef Tenderloin Sliders

You can serve these hearty bites between biscuits, brioche, or artisan dinner rolls for an elegant presentation.

Yield: Makes 8 servings

Total: 1 Hour, 25 Minutes

 
Ingredients: 

• 1 (1 1/2-lb.) beef tenderloin, trimmed
• 1 teaspoon cracked pepper
• 1 tablespoon olive oil 
• 6 cups kosher salt
• 1 cup cold water 
• 24 small rolls or buns, split and toasted
• Chimichurri Pesto

Directions:

1. Preheat oven to 400°. Sprinkle beef with pepper. Cook in hot oil in a skillet over medium-high heat, turning occasionally, 5 minutes or until browned on all sides.

2. Stir together salt and 1 cup cold water. Spread half of salt mixture in a rectangle (slightly larger than beef) in a large roasting pan; top with beef. Pat remaining salt mixture over beef, covering completely.

3. Bake at 400° 45 to 50 minutes or until a meat thermometer inserted into center registers 145°. Tap crust with a spoon; remove crust. (Beef will keep cooking if crust remains on.) Transfer beef to a cutting board. Cover loosely with foil; let stand 10 minutes. Brush off excess salt; slice beef. Serve beef in rolls with pesto.

Source: Jackie Mills, Southern Living
DECEMBER 2012