5 cups all-purpose flour
3 cups kosher salt
3 tablespoons fresh ground black pepper
5 egg whites
1 1/2 cups water
1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
1 (6 to 7-pound) whole beef tenderloin, trimmed
1 tablespoon olive oil

Cooking Recipe:

Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) and add to the dry ingredients along with 2 tablespoons of the herbs. mix well with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.

Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra douggh , if necessary. Sprinkle the remaining herbs on the center section of the douhg and gently press down.

Preheat oven to 400 degrees F.

In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the douhg .

Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of douhg tube. Slice and serve immediately.

Ingredients:

1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see cooks note
Coarse salt
Cracked pepper
1/2 cup lime juice divided
2 teaspoons olive oil
1/4 cup fish sauce
2 teaspoons sugar
1 teaspoon Vietnamese chili paste
1/2 cup loosely packed, roughly chopped cilantro leaves
1 cucumber, peeled, seeded and thinly sliced
1 mango, peeled, seeded and cut into 1-inch chunks
1 large head butter lettuce, washed and spun dry

Cooking Recipe:

*Cooks Note: if using reserved cooked steak, there is no need to cook it again. Just slice it thinly and use.

Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest.

In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes.

Slice flank steak very thin and divide slices among the salads. Place over greens.