Roast Beef in Salt Crust
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
Ingredients
- for 6 persons :
- 1 beef fillet (or another part to be roasted) of 3 lb
- butter and oil
- table salt and black pepper freshly grounded
- Salt crust : 400 g (13 oz) coarse sea salt + 400 g wheat flour + 40 cl (13 fl oz) water + 4 fresh egg whites + grounded aromatic herbs (thyme, laurel and rosemary)
- 1 yolk egg mixed with a little water to make a “gilding”
Progression
Recipe :
1) Roast the meat into a frying pan with butter and oil so that it only browns. Then put it on a dish during 15 minutes after you have seasoned it (salt and black pepper)
2) Prepare the salt paste for the crust :
Blend, into a large bowl, flour, herbs and coarse salt. Then, make a small hole in the middle and incorporate the water, then the egg whites until you get a pasta
3) Pre heat the oven at 210°C (410°F)
4) Put the salt pasta onto your work plan and lay it down using a rolling pin as if you were preparing a pie, dry the meat and put it in the middle of it and wrap it completely (so that it is hermetic)
5) Put the wrapped meat onto a cooking plate and brush it with the “gilding”
6) Cook into the oven during 35 minutes for a medium rare roast beef
7) Take it off the oven, put it onto the working plan and wait during 15 minutes before presenting it like it is to your guests, then beak the crust in front of them and make quite thick slices.
Serve with a still warm Béarnaise sauce and with hash brown potatoes
1) Roast the meat into a frying pan with butter and oil so that it only browns. Then put it on a dish during 15 minutes after you have seasoned it (salt and black pepper)
2) Prepare the salt paste for the crust :
Blend, into a large bowl, flour, herbs and coarse salt. Then, make a small hole in the middle and incorporate the water, then the egg whites until you get a pasta
3) Pre heat the oven at 210°C (410°F)
4) Put the salt pasta onto your work plan and lay it down using a rolling pin as if you were preparing a pie, dry the meat and put it in the middle of it and wrap it completely (so that it is hermetic)
5) Put the wrapped meat onto a cooking plate and brush it with the “gilding”
6) Cook into the oven during 35 minutes for a medium rare roast beef
7) Take it off the oven, put it onto the working plan and wait during 15 minutes before presenting it like it is to your guests, then beak the crust in front of them and make quite thick slices.
Serve with a still warm Béarnaise sauce and with hash brown potatoes
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