Ingredients

  • 6 pounds kosher salt
  • 1 bunch thyme, roughly chopped
  • 3 tablespoons cracked black pepper
  • 1 cup egg whites (from about 7 large eggs)
  • 1 5-pound beef eye-of-round, trimmed of fat and sinew
  • Balsamic aioli, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1029 calories; 50 grams fat; 19 grams saturated fat; 21 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 130 grams protein; 396 milligrams cholesterol; 3678 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4 to 6

Preparation

  1. Preheat oven to 425 degrees. In a large bowl, combine the salt, thyme and pepper. In another large bowl, whisk the egg whites just until frothy. Stir into the salt mixture until it looks like wet sand.
  2. In a large roasting pan, place a 1/2-inch-thick layer of salt mixture. Place the meat on the salt and cover with the remaining salt mixture, patting it firmly around the meat. Roast for 45 minutes.
  3. Remove the meat from the oven and let rest in its crust for 10 minutes. Crack the crust and remove the meat, brushing off any salt. Loosely cover with foil and let rest for another 10 minutes. Slice very thin and serve with balsamic aioli, if desired.

1 hour 15 minutes

Dining and Cooking