Recipe for Wagyu Tenderloin in a Salt Crust
When you get your hands on wagyu you need to do something special with it. This recipe for Wagyu Tenderloin in a Salt Crust is definitely that. Not only is tenderloin already a forgiving cut of beef to cook, but you have the utter tenderness of Canadian Wagyu to enhance the entire experience. Add to that a grilling technique that is as beautiful as it is fun, and you have a recipe for dinner. Well, that and an eating experience that you will be talking about for a good long while. So, grab your favorite wine, a boatload of salt, and get your grill going, because we are about to go on a great dining adventure.
Recipe for Wagyu Tenderloin in a Salt Crust
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- 1 (up to 2 lbs / 1 kg) wagyu tenderloin roast (although beef tenderloin will be fine too)
- Freshly cracked black pepper to taste
- 3 lbs. (1.36kg/1360 g) course ground salt like kosher
- 1 cup (250 ml) red wine like a Cabernet Sauvignon or Syrah
- Preheat your infrared sear station side burner to high, positioning the grids in the up position, or preheat two, side by side, burners on your barbecue to high for at least 15 minutes.
- Pat the wagyu tenderloin dry and then season to taste with freshly ground pepper. Sear the tenderloin on all sides until grill marks form. Remove from the heat and set aside.
- Reduce the heat on your main cooking grids or preheat your barbecue to 250°F (120°C).
- While the grill is warming, combine the wine with the kosher salt. There should be enough liquid to give the salt a wet-sand-like texture.
- Place a layer of the salt onto a baking sheet and create a platform that is at least ¼-inch (0.635 cm) thick and large enough to set the whole wagyu tenderloin on. Once settled, cover the wagyu in the remaining salt, packing it around the tenderloin so that it forms a fairly solid shell. Ensure that the whole thing is covered. Optionally, before packing the salt, place some fresh herbs onto the tenderloin.
- Roast the wagyu tenderloin in the salt crust for 45 minutes to an hour, using a meat thermometer to ensure you reach the ideal temperature. For rare you are looking for just under 120°F (49°C), for medium-rare 130°F (54°C) – keeping in mind the meat will continue to cook while it rests.
- Rest the wagyu in the salt for at least 10 minutes before breaking open the crust with the back of a knife or spoon. Brush any excess salt off of the tenderloin before slicing and serving.
- Serve the wagyu tenderloin with your favorite sides and the remaining wine.
While the recipe does call for wagyu, you can create this marvelous meal of Wagyu Tenderloin in a Salt Crust by using a regular beef tenderloin. The results will still be exceptional. What is your favorite way to make a beef roast on the barbecue? Share your barbecued beef recipes, secrets, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Pat dry and season generously with fresh pepper
Sear thoroughly over preheated grids
Place the seared meat onto a bed of salt
Firmly pack the salt over the wagyu
Roast over indirect heat until a temperature of just under 120°F (49°C)or medium-rare 130°F (54°C) is reached
Serve with your favorite sides
We chose to eat this rare at 125°F (52°C)
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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When working with Wagyu, it is important to allow the beef to speak for itself. Every meal that I make with Canadian Wagyu Beef from Chophouse Steaks ensures that I don’t forget it. You’ve never tasted beef until you’ve tried Wagyu.
Pat dry and season generously with fresh pepper
Sear thoroughly over preheated grids
Place the seared meat onto a bed of salt
Firmly pack the salt over the wagyu
Roast over indirect heat until a temperature of just under 120°F (49°C)or medium-rare 130°F (54°C) is reached
Serve with your favorite sides
We chose to eat this rare at 125°F (52°C)