| | | |  | 750 g | | beef fillet | | | 1 kg | | rock salt | |
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| | | | 1 | Prep: Trim fillet of all fat and sinew. Tie up with string. Preheat oven to 220°C. | | 2 | Spread rock salt over base of baking disk to about 1 cm thick. Place baking dish with salt into oven to preheat pan and salt. | | 3 | Using a heavy skillet, sauté the tied fillet in some butter and flame with a little brandy. | | 4 | Bake in the very hot oven for 20-25 minutes for medium rare beef. Rest for 10-15 minutes before removing string. Slice and serve immediately with herbed butter, chasseur or sauce madeira. |
| | | | Servings: 4 | | Yield: 1 filet | | Preparation time: 10 minutes | | Cooking time: 20 minutes | | Ready in: 30 minutes | | | | Recipe Type | | beef, french | | | | Copyright © 2006, The Gourmet Saint |
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Filet de Boeuf au Gros Sel