Chef John simplifies a brilliant Colombian technique in which meat is encased in salt, wrapped in a kitchen towel and set over hot coals to cook. Start with one clove of crushed garlic, then add black pepper and an egg white. Take this mixture and brush the entire tenderloin with it, then coat the meat in coarse salt and settle some rosemary sprigs in the salt. Rest the meat to allow the salt crust to set, then bake at a high temperate and cool. Then break off the crust, slice and serve, hopefully with a delicious Bearnaise sauce! You’ll be amazed at how juicy and flavorful this technique makes a rather lean cut of meat become! Get the recipe for Salt-Crusted Beef Tenderloin.