Check out the recipe: www.allrecipes.com/Recipe/256548/Salt-Crusted-Beef-Tenderloin/

can i replace the egg whites with flax seeds meal to make it vegan...... wait....

I told my wife that I was chief of my beef and now I'm sleeping on the couch.

Everything you say sounds like a question

"You are not only the chief of your beef, but also the sir of your loin." ooouuu Chef John giving us the two for one special this week 😂👌

"Enough to feed four friends or six acquaintances". Hee hee! 😂😂😂

LOL 4 FRIENDS OR 6 ACQUAINTANCES.

"And as always....eeeennnjoy!!" Haha I smile every time!

That is something I'll have to try! How do you manage to come up with so many funny lines even after all these years? Loved it, as always.

"...four friends, or six acquaintances" That's funny. I'm going to have to use that.

"Don't forget that you are the 'sir' of your 'loin'" best line

Chef John, I'm a lifelong professional cook and you have re-kindled my love of home cooking and experimenting with your charming, simple videos. Thank you for another wonderful method to explore! I look forward to every video.

The way he emphasizes his words makes me happier than Christmas morning.

Chef John is one of the last KZfaqrs who hasn't turned into a fuckboi

Years ago my brother at 17 worked as a cook in a place called The Hideaway in Valley View, IL....all the gangsters in the 20 & 30's went there hence the name...anyway he came home one day and said that one of the old gangsters came into the kitchen and told him "how to cook the meat"!! he said always encrust your meat in tons of salt (just like you have done). I was all of 9. but I have done my meat like this for most of my life too Thanks for the memory jog! I learn so much from you...Thank you :)

This recipe is saltier than League of Legends players.....

GREAT JOB CHEF JHON!!!! GREETINGS FROM CARTAGENA COLOMBIA!!! YOURE THE BEST SIR!!

That coming out of the oven and crust removed is one of the most unappetizing thing I've seen in a long time, but when you cut through it, it changes everything.

I CANT WAIT TO SEE THE COMMENTS ABOUT TOO MUCH SALT

Will you ever do an AMA on Reddit? You really should!

Chef John,I've tried most of your recipes. While I don't agree with some of them, most are spot on and are terrific. I especially love your presentation and tone; it keeps me coming back again and again. Thanks for posting; I truly appreciate all the information that you provide and love all that you do. Your suggested techniques have helped me a great deal in the kitchen. Thanks again! Keep it up man!

When you sliced the meat I started drooling like crazy... looks amazing!

This is perfect! I wanted to do beef tenderloin for my Christmas dinner and this is the recipe for that job! You're awesome!

I've had salt baked chicken, but never heard of doing it to a tenderloin. Thanks for another holiday meal idea!

man...why do I torture myself with your videos???😜 everything looks soooooo good (and probably tastes just as good as it looks)!

Don't forget that you are the 'sir' of your 'loin' - that was the best foodwishes pun yet

"Four friends, or six acquaintances ." haha

I had no idea this cut of beef would be so expensive when I asked for it at the grocery store...

Did it really stay that juicy? It looks like it didn't rest long enough. You're the best Chef John!

Thanks for the recipe. It's absolutely delicious. I tasted a very similar version 35 years ago made by a Japanese friend, the same can be done with a whole fish, it's a classic. I tasted later the Colombian version "al trapo" cooked on a open fire with flames. The cheese cloth (manto de cielo) works very well if used in many layers. That looked surprising as the cloth burned but the salt crust protected the meat. And the result was fabulous.

In the words of Hank Hill: Oh my God, it's so juicy!!!

Can you do anything with the leftover salt? It looks like it would have a lot of nice beefy flavor, but I don't know.

So, seriously, where should the thermometer be stuck? In the top?? Otherwise, this looks like an excellent technique.

I've not used this technique with tenderloin, looks great! Thank you.

Wow you're not far from 2 mil subscribers!! I've been watching you seen since my son was born! (now 7 years old) Your recipes never fail 😊

Have you ever considered making a video on making homemade spices? I'd love to learn how to make my own cayenne.

Merry Christmas Chef John. :)

My Food Wish is a nice ol' rustic Ratatouille! Thanks for the vids!

that looks GREAT!

I love the fact that Chef John gleefully shares his mistakes, even though they obviously bother him. Makes the home cool feel better making mistakes. Chef John, please do a pot au feu! Seems right up your alley.

finally something to do with the salt surplus created by the 2016 election.

My God, that looks good! Cooked perfectly.

Your telling me you got the taste of a well marbled steak from a tenderloin that was that juicy and you didn't even sear it??? Just imagine the flavor of you DID sear it! This is truly amazing. Last time I had tenderloin was a bone in filet and the flavor was amazing. I would try this but I don't have the money to throw at that cut of beef

love your channel!

you're not only chief of your beef but you're also the sir of your loin :-) you're a genius. respect and love from Pakistan

Amazing as always!

I love all of your videos. They are so easy to follow. What about doing fried pickles?

I love when you experiment.

Really though, to get more color on the beef, can I sear this and then do the salt crust?

I can't believe you made a recipe inspired by Carne al trapo. That makes me so happy

Oh, this looks amazing...

I LUV YOUR VIDEOS!!!! YOU CHALLENGE ME IN MY COOKING!!!

Still not used to hairless fingers...

thank you chief where should we place the thermometer then to avoid any mishaps?

I saw alton brown do this on a good eats ep but it was with whole fish. This does look good though and as you said and with the oppisite of deep seasoned roasts you only get a bit of the seasoning post cook so with this you really wont miss a sear

As I sit here eating my peanut butter sandwich, that looks really delicious, Chef John. I'm assuming the technique would work with any beef roast? What about lamb or pork: any thoughts?

This looks great!! Gonna make this soon

bruneise? which sauce is that? did you invented that one cose the other thing close to it is brunoise which is a type of cut and a mirepoix cooked in butter pls explain thx chef.

Thanks for the inspiration .

So it's a similar technique to salt crusted fish. I would think so. Looks really good.

I love your channel. Wish I could taste your food!

that looks really good!

4 friends or 6 acquaintances lol

This reminds me of the salt roasted chicken...that I tried and am still amazed by!!! #ChefJohnIsTheBest

That looks amazing....!

Chef john just said our house does that mean that some lucky person is out there living with chef, how lucky can you get?

I have salt crusted a prime rib roast which was delicious!! I will have to give this one a try next time especially since tenderloin isn't as fatty as prime rib.

when i was younger i used to think that cooking was taking things you like on their own, and then putting them togother. sometimes that would work, but other times id end up with a peanutbutter, ham, cheese, and ketchup sandwich. great vids btw

if your going to brown the meat after should you pull the meat out even earlier? I dunno like 110-113? I deleted a question I had earlier asking if you could substitute oil instead of egg white. However, it sounded like you had top use the egg white if you wanted the crust to come off cleanly.

it's juicy because ur sodium intake goes through the ceiling and knocks all the rain out of the clouds and you get covered in moisture.

Hello Chief! I was wondering if you could make my food wish come true by making a beef piroshki please? Thanks for reading and have a good day!

This is going to be great.

Omg this looks so delicious

Wow I'm shocked by how juicy that is! I was positive it was going to be dry af because of all the salt.

congratulations on your 100k subscribers!

this looks amazing

".. four friends or six acquaintances.." love it!

You are so funny!! I actually laugh out loud!! Thanks for that!

Awesome video !

Holy crap that looks amazing

You are the Ryan Goins of your beef tenderloin.

Fantastic!

Chef John, I hope you are healthy and happy.

Chef John, I know you already made a video about this but could you please remake the video you did on preparing Chicken Marsala. I feel like in the 9 -10 passed, since you made this dish, that you have leaned new techniques on how to prepare it and have greatly surpassed younger yourself in the culinary field. -Chris

Chief Beef and Sir Loin. I don't even come here for the recipes anymore.

Great technique. Never thought salt baking can apply to beef too!

chef john!! I love the channel and love the videos fun funny and informative.... ever think of dabbling in some Dominican cuisine, it's great flavorful carribien food (My opinion is slightly biased , I just wanna see what creations you can make with green plantains)

I'm drooling.

We don't have an oven but we do have an air fryer. Can I use that instead?

I just made a roast the day before! I will try this technique next time...

Why do people thumbs down a cooking video? Calm down people.

i don't buy meat but i still watch for you!

"Even with my crack I thought it looked awesome." Chef John is truly the king of zing and the sir of loin.

Incredible! Thanks! :)

Omg this is beautiful!

Ok, I need to know how to make your favorite beef sauce because that looks delicious.

You are the Chief of your Beef....hahaha! You're a hoot Chef John 😀

ok so I have a thermometer in there but don't have one that goes down to 116f so about long to get to this level of pink?

does it affect tenderness? you mentioned flavour and juiciness, but does that come at a price?

Have to try this :-)