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?