On Fri, 26 Oct 2007 15:34:57 -0700, Leonard Blaisdell
> wrote:

>In article . com>,
> wrote:
>
>> I have brined pork, chicken, etc...but has anyone brined a beef
>> tenderloin roast?
>
>I'll be interested in the answers, although I'll never use them. IMO, a
>beef tenderloin needs no such assault. However check out sauerbraten
>marinades for lesser cuts of beef.
>
>leo

Try pre-salting a la Judy Rodgers of Zuni Cafe fame. Start about 2
days or so in advance and salt it with about 3/4 tsp of sea salt/per
pound of beef. Wrap it loosely in plastic wrap and let it sit in the
fridge for about 2 days. The day you want to cook it, unwrap it, and
dry it off, and let it air dry in the fridge. Then cook it the way
you want to cook it.

I posted an article a week or so ago, from Russ Parsons of the LA
Times, about this method. In that article, I think there was a recipe
for a beef tenderloin pre-salted in this manner. I don't know if I
can find it now, but if anyone else saved this article, maybe you can
post it?

Christine