1 pound of beef tenderloin, approximately 1 kg
"Pepper to taste"
2 kilograms of coarse salt
1 head of garlic
1 cup (cha) of fresh heavy cream
3 tablespoons of butter
1 pound of beef tenderloin, approximately 1 kg
"Pepper to taste"
2 kilograms of coarse salt
1 head of garlic
1 cup (cha) of fresh heavy cream
3 tablespoons of butter
Season the meat with pepper. Reserve
Line a baking dish with aluminum foil
Make a layer of coarse salt about 1 cm thick and place the beef on top of the salt
Spread the coarse salt over the beef and close the aluminum foil to form an envelope
Place in the oven for approximately one hour
During cooking, make the sauce
Mash the garlic cloves and put them in a saucepan
Add the heavy cream and cook over low heat for approximately 15 minutes
Let it cool and blend in a blender
Return to the saucepan and, over low heat, incorporate butter gradually, whisking with a fork
Season with pepper and reserve
Remove the baking dish from the oven, remove all the salt from the beef, and serve with garlic sauce.
