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 and add to the dry ingredients required for this recipe along with 2 tablespoons of the herbs. Combine 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 dough, if necessary. Sprinkle the remaining herbs on the center section of the douggh 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 dough.

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 douggh . 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 dough tube. Slice and serve immediately.

Ingredients:

1 pound ground sirloin
1 large egg
2 tablespoons freshly grated Parmesan
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoons dried oregano
1 tablespoon finely chopped fresh basil leaves
1 cup finely chopped onion
1 cup fine dried bread crumbs
1 clove garlic, minced
Grey salt
Freshly ground black pepper
2 cups water
Red Sauce (Gravy), recipe follows

Cooking Recipe:

In a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water (tap water should be fine unless the recipe calls for bottled water) over them, and cover. Turn heat to medium, and steam for 35 minutes.

drain (the part where it exits) the juice out of the bottom of the pan. Cover with Red Sauce sauce, and toss with a pasta of your choice before serving, or serve as is.

Red Sauce (Gravy):
1 pork butt or pork shoulder
Grey salt
Freshly ground black pepper
1/2 cup olive oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 tablespoon minced fresh rosemary leaves
4 cloves garlic, minced
1 1/2 glasses Chianti
1 small can tomato paste
4 (28-ounce) cans chopped tomatoes

Slice the pork into roughly 1-inch cubes, season with salt and pepper.

Heat a large soup pot over medium-high heat. Add the olive oil and heat. When the oil is hot, add the pork and saute. When slightly brown, turn over and stir with a wooden spoon. Allow to cook for another 2 minutes, until evenly browned on all sides. Remove the pork and allow to cool in bowl, set aside.

In same soup pot that pork was cooked in, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and stir. Add the caramelized pork back to the vegetables in the pot and stir. Add chianti to pot, stir and bring to boil. Add the tomato paste and the chopped tomatoes (be careful not to bruise the tomatoes before recipe preparation) . Stir and simmer for 2 hours, skimming the top occasionally of scum that forms.