Is 2 days in advance too early to salt my beef tenderloin roast?

[TorontoJo]

I love the result of dry brining my chickens and turkeys, so I thought I would try the same with my beef tenderloin roast. Since tenderloin is one of the least flavorful cuts of meat (but my guests always love it), I thought the salt (and maybe some herbs?) might be beneficial to the flavor. Is two days too long to dry brine? Has anyone tried sprinkling with some fresh or dried herbs in addition to the salt?

[TorontoJo]

Thanks for everyone's advice. I would normally be reporting back tonight, but our holiday plans changed at the last minute, so my beautiful tenderloins have gone into the freezer! When I finally bring them out again, I'll definitely be salting them in advance.

[Analisas mom]

I do it all the time works great. I use a little evoo then Kosher salt and fresh hebs. wrap it in plastic and put in the cooler.

[Cherylptw]

Just my opinion but I wouldn't do it more than one day in advance as salt sucks the moisture out of meat, especially a lean piece like tenderloin. Yes,you can use dry herbs when seasoning overnight.

[TorontoJo]

But isn't the point of a longer dry brine that after the moisture is sucked out, the meat sucks it back in, bringing the salt and the herb flavors with it?

[alkapal]

yes, you're right, toronto jo.
i think one day is enough though, as i seem to recall that gave the salt enough time to be reabsorbed.

BUT...look at this technique from "steamy kitchen." i am definitely going to try it --and it involves *massively* salting just 15 minutes- one hour (then drying off moisture on surface and brushing off remaining salt on surface) before cooking. http://steamykitchen.com/163-how-to-t...

[TorontoJo]

Great, thanks, alkapal and Analisas mom! I think I'll split the difference and salt it in the morning on the day before.

And I always salt my steaks about an hour before cooking, but I'll have to try this massive oversalting technique to see how it compares!

[alkapal]

yes, i'm anxious to try it, too.