1 pound of alcatra meat, approximately 1 kg
1 tablespoon of thyme (optional)
2 kg of coarse salt
1 head of garlic
1 cup of fresh cream
3 tablespoons of butter
Black pepper to taste
1 pound of alcatra meat, approximately 1 kg
1 tablespoon of thyme (optional)
2 kg of coarse salt
1 head of garlic
1 cup of fresh cream
3 tablespoons of butter
Black pepper to taste
Season the meat with black pepper and thyme. Reserve
Line two sheets of aluminum foil in a baking dish, forming a cross shape
Lay a layer of coarse salt 1 cm thick and place the meat on top of the salt
Spread the salt over the meat and close the edges of the foil to form an envelope
Bake for approximately one hour
During cooking, make the garlic sauce
Mash the garlic cloves and place them in a blender
Add the cream and cook at low heat for about 15 minutes or until the garlic is well cooked
Let it cool slightly and blend in a liquidizer
Return to the pan and, over low heat, whisk in the butter, beating with a fork
Season with black pepper and reserve
Remove the baking dish from the oven and let the meat rest for 10 minutes
Lift the layer of salt and lift out the meat
Pound with the back of a knife to remove all salt and serve immediately with the garlic sauce
