Rock Salt Beef

5 lbs. Beef Tenderloin roast (or other tender cut of meat)
herb seasoning, of your choice**
coarse salt
**Rub meat with herbs and seasonings of your choice. I like minced garlic or garlic powder, onion powder, oregano, thyme, basil, etc.

Cover bottom of Dutch-oven with 1/4 inch salt. Place roast on top of salt and completely cover with salt. Cover with a lid. Place hot coals underneath and on top of Dutch-oven or cook in a 350 degree oven to desired internal temperature – see below. Remove coals or remove Dutch-oven from oven when internal temperature of the meat is 5 degrees lower than desired temperature. Let stand 5 – 10 min. in rock salt before carving. To carve remove salt (it may need to be cracked with a hammer), scrape off excess crystals, carve, and enjoy a very juicy and tender roast.


  • 145 degrees, 16-19 min. per pound


  • 155-160 degrees, 20-23 min. per pound

    Well Done

  • 165-170 degrees, 25-30 min. per pound

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