Roasted Beef Sirloinin Wrapped in Salt & Herbs Crust. Herbs marinated beef sirloin roast wrapped in a herbs-salted meringue crust then baked in the oven until the salt crust harden and the meat reached the desireable doneness. This is one simple method with a stunning results; juicy, tender and flavourfull roasted beef.
This Salt crust meringue wrapped beef roast is inspired by the ancient Spanish dish Lomo al Trapo or coarse salt wrapped grilled beef tenderloin in a cloth. This version or sirloin or solomillo al trapo using salted whipped egg whites meringues as the insulating agent instead of wet cloth and coarsed salt.
Roasting beef on salt crust is an ancient technique of cooking that applied by our ancestors. This salt crust using a whipped egg whites meringes instead of salted dough that i’m using for my Salt Crusted Roasted Chicken Ayam Betutu (Balinese Style Spiced Whole Chicken) which is turned out really good. The salted dough crust creating an “oven” inside the oven while i’m roasting it, resulting the most tender and moist roasted chicken i ever had; all the flavour and aromas also preserved, superb!
Despite the delicious looking meringues that wrapped the roasted beef sirloin, it’s totally inedible because it’s obviously too salty, hence therefore it’s named salt crust meringues. This is the cheaper version of salt crust because using fine salt instead of tons of coarse salt in common salt crust recipes. For a presentation purpose, i blakened the salt crust meringues with blowtorch further more after it’s popped ot from the oven,
Making salt crust beef striploin starting by selecting a nice striploin, mine was about one and half inches thick striploin weighed about 400 grams, you can use bigger chunk of beef too for this recipe for sure. The meat was marinated overnight with herbs; rosemarry, thyme, oregano and bayleaves. Freshly ground black peppercorn, fennel and cumin also lovely too for flavouring the beef. Do not add any salt to your beef because the salted meringue crust is very salty and just perfest to salting the beef.
The beef need to be seared first before rosted in a salt crust. You can use a mad smoking hot sizzling skillet for do the tricks, b ut i’m using the blowtorch instead. You don’t want to cook the meat to the middle section, searing the beef means just want the other layer nicely browned.
The salt crust consist of one egg white from a very large egg or two (medium size egg) which is mixed with about 1/2 cup salt then whipped until stiff peak. This salted meringues crust is sufficient for about one pound (500 grams) of beef, You can add any herbs or other flavouring agent too into the salted eringues as a seasoning that give flavour into the beef meat while roasting it in the oven. Put the whipped egg in the bottom of the roasting pan as a base, then put the herbs marinated and seared beef sirloin over it, after that apply another salt crust meringues to cover the beef completely and evenly to sealed the moisture and make an even cooked roasted beef.
This is the salted whipped egg wrapped beef sirloin after i compeletely done my job, i’really put myself into it feeling #PicassoWannaBe. Just make sure you didn’t missed a spot of uncovered beef. I also put some black mustard leaves over the salt crusted meringues for a presentation purpose.
The salt and herb wrapped beef sirloin then popped into preheated 220 C oven for about 20 minutes for about 400-500 grams of beef roast or until the internal temperature reached desireable doness.Eversince you can use a visual or tactile method for examine the roasted beef doneness, hence using the meat gauge or meat thermometer for do this job. The Internal temparature medium rare roasted beef with warm pinkish red center & juicy tender texture is about 55–58 °C, 60 -65°C for medium well with firm less pink center and more than 70°C for well done with firm gray center, but i really recomend the medium rare for the best juicy and tender roasted beef
The salt crusted roasted beef is taken out of the oven after the internal temperature reach 58 °C because the internal temperature still increase about 3–5 °C (5–10 °F) after it is removed from an oven. The salt crusted beef roast meat should be allowed to “rest” for at least 5-10 minutes before being served, which makes the meat easier to carve and its structure firmer and more resistant to deformation; its water-holding capacity also increases and less liquid is lost from the meat during carving to the guess.
After the salted meringues wrapped roasted beef sirloin for about 10 minutes, the beef can be carved and served with your favourite sauce, mine paired well to my favourite Red pepper and Chili Sauce. i also had several selection of Sauce for Roasted Beef :
- Beef Rendang Sauce
- Simple Gravy or Brown Sauce
- Spicy Romesco Sauce with Grilled Chili Pepper and Pine Nuts
- Savoury Chocolate Sauce for Steak, Bbq and Grill
- Blue Cheese Butter with Chili Basil Caramelized Shallots
- Roasted Garlic Sauce
- Creamy Mushrooms Sauce
- Roasted Pepper Sauce
- Creamy Green Peppercorn Sauce
- Spicy Balsamic Vinegar and Shallots Jam
- Salsa Verde Sauce
- Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)
Recipe Herbs Salt Crusted Roast Beef Sirloin:
- 2 pound whole Beef Sirloin Roast
- 1 Tbsp dry rosemarry
- 1 Tbsp thyme
- 1/2 Tbsp oregano
- a sprig of tarragon, finelly chopped
- 2 Tbsp freshly ground black peppercorn
- 2 tbsp olive oil
- 1 tbsp mix Italian herbs *optional
Recipe Salted Meringue (whipped egg white for wrapping the roasted beef)
- 4 egg white from 4 medium size eggs
- 1 cup fine salt
- a pinch of lemon juice/cream of tartar #optional (using for stabilized the meringues)
How to make Salted Meringues for Wrapping the Beef Roast:
- Mix all ingredients in a mixing bowl
- Whipped the egg whites with medium speed until stiff peak
- Fold in the herbs (if you using)
How to Make Salt Crust Wrapped Beef Roast with Salted Meringues:
- Mix the beef sirloin roast with olive oil, peppercorn and herbs, rub the beef all over , let it marinted for at least 1 hour or overnight in the fridge
- Take out the sirloin beef roast and let it reach room temperature
- Seared the beef in all surface with blowtorch or skillet, set aside and let it rest for about 10 minutes
- Spread some of the salted meringues in the bottom of the pan, about 1 inch thick as a base for the beef roast
- Put the seared beef sirloin roast over the meringues, then apply the rest of the meringues all over the beef
- Roast in a preheated oven 220 C until the internal temperature reach 57 C for medium rare (remember the internal temoerature will raised 3-5 C after out of the oven)
- Let the salt meringues wrapped roasted beef sirloin rest at least 10 minutes before carving to mantain it’s juice
- Served the salt crust roasted beef sirloin with your favourite sauce
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