Argh, I thought I had seen every AB episode.  Now I'm going to have to go
out and find this one.  :)
Sounds kind of like his salt dome idea for the Red Snapper he made.

Just from reading the recipe, though, it doesn't look like you'd eat the
crust anyway?  Isn't it pretty salty and just to act as a cooking vessel?

Thanks for the recipe,
Mark

looks interesting, thanks for posting the link. I have seen the beef for
good prices at the warehouse stores like BJs and Costco.

How did you enjoy the dough made from 5 cups of flour called for in the
recipe?

I am confused.

Flour crust is not low carb, is it? The recipe calls for 5 cups of all
purpose flour.

``5 cups all-purpose flour
3 cups kosher salt
3 tablespoons fresh ground black pepper
5 egg whites
1 1/2 cups water
1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
1 (6 to 7-pound) whole beef tenderloin, trimmed
1 tablespoon olive oil

Place the flour, salt and pepper in a large mixing bowl. In another
bowl, whisk the egg whites and water and add to the dry ingredients
along with 2 tablespoons of the herbs. Combine with a potato masher
until the mixture begins to come together. Then knead with your hands
for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal,
and let stand at room temperature for 4 hours, or up to 24 hours.

Transfer dough to a floured surface and roll out to 3/16-inch
thickness, approximately a 24 by 18-inch rectangle. Trim away extra
dough, if necessary. Sprinkle the remaining herbs on the center
section of the dough and gently press down.

Preheat oven to 400 degrees F.

In order to achieve uniform cooking, fold over slender tail end of
tenderloin and tie with kitchen twine. Set a large electric griddle at
its highest setting; brush the tenderloin with the olive oil and sear
on all sides until well browned, approximately 10 minutes. Rest the
meat for at least 5 minutes or until it is cool to the touch so as not
to melt the dough.

Place the tenderloin in the center of the dough. Fold top part of
dough over, flipping back about 1-inch of dough onto itself. Repeat
with the bottom half of the dough. Press together the 2 flaps of dough
and seal. Make sure the dough is not too tight around the
tenderloin. At the ends of the tenderloin, press together dough to
form a seal and cut away any excess. Transfer to a sheet pan, place in
the oven and roast to an internal temperature of 125 degrees F,
approximately 25 to 30 minutes. Remove from the oven and allow to rest
for 30 minutes or up to 1 hour. The tenderloin will continue to cook
10 to 15 degrees more. Cut salt crust at 1 end and extract meat by
pulling out of dough tube. Slice and serve immediately.''

i