On Oct 27, 8:40 am, Christine Dabney > wrote:
> 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

I love cooking by dry-salting! I got hold of the Zuni Cafe recipe a
year or so ago and have used it a lot, and was thrilled to try the
real thing when we were in San Francisco last month. I'm sure beef
would work as well as chicken does.

Cheers, Judy

http://www.cook-books.com.au