Mini Beef Fillet en Crust of Salt and Herbs

Crust

Mix the coarse salt, thyme, rosemary, egg whites, and water in a processor until homogeneous

Gradually add the flour and process for another 3 minutes or until a paste-like consistency is reached

Place the dough in a bowl, cover, and let it rest for 2 hours or overnight

Beef fillet

1

Dry the beef with paper towels and brush with 1 tablespoon of olive oil

In a large skillet, heat the butter and remaining olive oil over medium heat

Fry the beef fillet for 8 minutes or until golden brown on all sides

2

Remove the beef from the skillet and let it rest on a wire rack to drain excess liquid

Dust with thyme and black pepper

Assembly

1

Heat the oven to medium temperature

With a rolling pin, roll out the salt dough into a 35x40 cm rectangle

Place the beef fillet in one corner of the dough and roll it up to cover the surface

Closely seal the ends by folding them down

Brush with lightly beaten egg and water

Dust with coarse salt on top

2

Bake for 30 minutes

Remove from the oven and let the beef rest for another 15 minutes

3

At serving time, make a vertical cut and discard the crust

For accompaniment, serve with a salad of cooked greens and legumes.