Crust
3 1/3 cups all-purpose flour
4 tablespoons fresh thyme leaves
2 tablespoons water
1 tablespoon fresh rosemary leaves
500 g coarse salt
3 egg whites
Filet Mignon
2 tablespoons coarse salt
1 tablespoon water
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 tablespoon fresh thyme leaves
1 yolk
1 beef filet mignon (1 kg)
1 peppercorn
Crust
3 1/3 cups all-purpose flour
4 tablespoons fresh thyme leaves
2 tablespoons water
1 tablespoon fresh rosemary leaves
500 g coarse salt
3 egg whites
Filet Mignon
2 tablespoons coarse salt
1 tablespoon water
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 tablespoon fresh thyme leaves
1 yolk
1 beef filet mignon (1 kg)
1 peppercorn
Crust
Mix the coarse salt, thyme, rosemary, egg whites, and water in a processor until homogeneous
Add the flour gradually and process for another 3 minutes or until obtaining a soft dough
Place the dough in a bowl, cover, and let it rest for two hours or overnight
Filet Mignon
Dry the meat with paper towels and brush with one tablespoon of olive oil
Heat a large skillet over medium heat with the remaining butter and olive oil
Fry the filet mignon for 8 minutes or until golden brown on all sides
Remove the meat from the skillet and let it rest on a wire rack to drain excess liquid
Dust with thyme and pepper
Assembling
Heat the oven to medium temperature
Roll out the salt dough into a rectangular shape of 35 x 40 cm
Place the filet mignon on one side of the dough and roll to cover the entire surface
Close the edges by folding them down
Brush with lightly beaten egg and water
Dust with coarse salt
Bake for 30 minutes
Remove from oven and let it rest for another 15 minutes
At serving time, make a vertical cut and remove the crust
To accompany, serve with a salad of cooked greens and vegetables.
