FOOD NEWS
Use This Salt Technique For The Tastiest Beef Tenderloin
BY MATTHEW SPINA
Beef tenderloin is very lean with little fat and can dry out easily and result in a mild taste. Salt can help with both, and the technique you need to be using is dry brining.
The night before you are going to cook your beef, season the entire outside with plenty of salt and let it rest uncovered in the fridge for 12 to 24 hours.
The secret to dry brining lies in the salt's chemical makeup. By sitting for hours, the salt will break down and absorb into the cut as it travels through the water in the meat.
Salt also breaks down muscle proteins, which helps ensure a moist bite. With an overnight rest, the whole cut of tenderloin will benefit, even the center.