The resurrection body…is more than simply the putting on of a garment: it is the putting on of a garment over another. The picture is that of the heavenly body being put on like an outer vesture or topcoat, over the earthly body, with which the Apostle is, as it were, clad, so as not only to cover it but absorb and transfigure it. The assumption of the resurrection body, therefore, is not a creation ex nihilo, as if it were totally unrelated to the past, but is simply the fulfillment of a spiritual process which began with regeneration. We do not receive so much a new and different body as do we get the present one changed. Thus there is an element of both continuity and discontinuity (cf. Phil. 3:20-21; 1 Cor. 15:53: “This corruptible must put on incorruption and this mortal must put on immortality;” see also 2 Pet. 3).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats			6	servings

INGREDIENTS

2	c	Coarse salt; plus
2	tb	Coarse salt
1/4	c	Fresh thyme leaves; plus
3	tb	Fresh thyme leaves
1/4	c	Fresh rosemary leaves; plus
3	tb	Fresh rosemary leaves
2	lg	Eggs; separated
2	c	All-purpose flour – (to 2 1/2 cups); plus more
2	lb	Beef tenderloin – (to 3 lbs); tied, at
		Room temperature
1	tb	Unsalted butter
1	tb	Extra-virgin olive oil
10		Fresh sage leaves
2		Whole bay leaves
1	c	Fresh flat-leaf parsley leaves
6		Garlic cloves; thinly sliced
		Freshly-ground black pepper

INSTRUCTIONS

In the bowl of an electric mixer fitted with the paddle attachment,
combine 2 cups salt with 3 tablespoons thyme and 3 tablespoons
rosemary. Add egg whites and 2/3 cups water; mix until thoroughly
combined. A little at a time, add up to 2 cups flour, beating on
medium speed, until mixture forms a firm, homogenous dough, 2 to 3
minutes. The dough should be firm but not too moist or sticky. If
necessary, knead in additional flour or water. Form dough into a
square; wrap in plastic. Let rest at room temperature at least 2
hours or up to 24 hours.
Heat oven to 375 degrees.
Rinse tenderloin, and pat dry. Heat the butter and olive oil in a
large skillet set over medium-high heat. When skillet is hot, add the
beef. Sear well on all sides, about 1 1/2 minutes per side. Transfer
tenderloin to a wire rack set over a baking pan to cool, 5 minutes.
On a lightly floured surface, roll out dough to an approximately 10-
by 15-inch rectangle (rectangle should be large enough to completely
encase tenderloin). Sprinkle remaining 1/4 cup thyme, 1/4 cup
rosemary, the sage, bay leaves, parsley, and garlic over dough.
Remove twine from tenderloin, and place it in the center of the
dough. Roll dough around the beef, completely encasing it. Press
edges together to seal. Carefully transfer wrapped beef to a roasting
pan.
In a small bowl, mix egg yolks with 2 teaspoons water; brush entire
surface of dough with egg wash. Sprinkle remaining 2 tablespoons salt
over the top. Place baking pan in center of oven. Roast until crust
is light golden and an instant-read thermometer inserted into the
center registers 125 to 130 degrees (for medium-rare), allowing 10 to
12 minutes per pound. Remove pan from oven; let rest at room
temperature for 1 hour.
When ready to serve, slice off the crust at one end, and remove beef;
discard crust. Season the beef with pepper, slice, and serve.
Serves 6 to 8.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 69 Calories (kcal); 6g Total Fat; (74% calories from
fat); 2g Protein; 2g Carbohydrate; 68mg Cholesterol; 31980mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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