Tenderloin Of Beef
|Table salt||8 Box|
|Butter||4 Cup (64 tbs) (For Deep Frying)|
Empty the salt into a large pan.
Start your fire so that by the time the following operation is complete, the coals are hot and red.
Put a piece of brown wrapping paper, large enough to wrap around meat twice, on the table or work area.
Place meat on the paper.
Dampen the hands lightly with water, too much moisture will dissolve salt, and mold a salt casing around the entire tenderloin an inch or more thick.
Wrap the salt encased meat with brown paper, and moisten the whole sufficiently to hold in place.
Put the prepared package on the grate over the hot fire.
Set a 1-quart pan near the fire and drop in the butter.
Let melt, but not brown.
Prepare a board and knife for slicing.
Let the meat cook for approximately 45 minutes in its own juice within the hard salt shell.
You can judge the time by the paper which will become dark and brittle.
Strange as it may seem, the meat will not absorb the taste of salt.
When ready, break open with a hammer.
Slice the tenderloin into 1 1/2-inch slices, and drop them into the warm butter.
Serve on a warm plate with condiments to suite taste.
This recipe is designed /or open cooking on a grate over hot coals either indoors or out.
You will have the tenderest and juiciest steak you have ever eaten.