Salt-packed cold roast beef with bread crumb salsa from Prune (page 312) by Gabrielle Hamilton

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Notes about this recipe

  • rhughes24 on December 30, 2021

    This method yields a beautiful, flavorful tenderloin, and the low temperature means your window to take it out on time is longer. I used Morton's kosher salt because I couldn't find Diamond - it's a good bit saltier, and the tenderloin was on the edge of too salty. I didn't serve with the bread crumb salsa but instead served a horseradish creme fraiche sauce.

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