| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 3 1/3 pounds (1 1/2 kilograms) coarse salt
- Sage to taste
- Fresh rosemary leaves to taste
- Bay leaves to taste
- 1 beef fillet, about 1 1/2 pounds (700 grams)
- 1 small container (about 2/3 cup) plain yogurt
- 1 tablespoon mustard
- Salt to taste
- 1 tablespoon green pepper corns in brine, rinsed and drained, plus more for garnish
Ingredients
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Instructions
- Preheat the oven to 350°F (180°C).
- Line a baking pan with high sides that will just hold the fillet without too much extra room. (the sides should be a little taller than the fillet) with parchment paper.
- Scatter some of the coarse salt in a thin layer on the parchment.
- Scatter with the rosemary and bay leaves and place the fillet on top.
- Add the remaining coarse salt on and around the fillet to hide it completely.
- Sprinkle with a few drops of waters and bake for about 45 minutes.
- Meanwhile, make the sauce: In a small bowl, whisk together the yogurt, mustard, salt to taste, and peppercorns.
- When the fillet is cooked, remove it from the pan and wipe off the salt with a paper towel or a clean dish towel.
- Thinly slice the beef and serve with a small amount of the sauce and a few whole peppercorns for garnish.