Get ready to impress your dinner guests with a show-stopping, savory masterpiece: Filet de Boeuf en Croute de Sel, a classic French recipe that's sure to become a new favorite! This mouthwatering dish features a tender beef tenderloin smothered in a fragrant, crunchy salt crust infused with fresh herbs, all wrapped up in a golden, egg-washed package. With its elegant presentation and rich flavors, this recipe is perfect for special occasions or a cozy night in with loved ones. And the best part? It's surprisingly easy to prepare, as long as you follow our expert tips and techniques.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1.5 pounds beef tenderloin
- 2 cups coarse sea salt
- 1 egg, beaten
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- Fresh herbs (thyme, rosemary, etc.)
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for cooking the beef tenderloin evenly while creating a crust.
- Prepare the beef tenderloin by trimming any excess fat and silverskin. Pat the meat dry with paper towels to ensure a good sear.
- Season the beef tenderloin generously with black pepper on all sides. If desired, you can also rub it lightly with olive oil for added flavor and to help the seasoning adhere.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, sear the beef tenderloin on all sides until it develops a nice brown crust, about 2-3 minutes per side. This step enhances the flavor of the beef.
- Remove the skillet from heat and let the beef cool slightly. While it cools, prepare the salt crust.
- In a large mixing bowl, combine the coarse sea salt with a handful of fresh herbs, such as thyme and rosemary. Mix well to evenly distribute the herbs throughout the salt.
- On a baking sheet, create a bed of the herb-infused salt by spreading half of the salt mixture in a rectangular shape large enough to accommodate the beef tenderloin.
- Place the seared beef tenderloin on top of the salt bed. Cover the beef completely with the remaining salt mixture, pressing it down firmly to ensure an even crust forms during baking.
- Brush the beaten egg over the salt crust to help it adhere and create a beautiful golden color as it bakes.
- Transfer the baking sheet to the preheated oven and bake for approximately 1 hour, or until the internal temperature of the beef reaches your desired doneness (125°F for rare, 135°F for medium-rare, and 145°F for medium).
- Once cooked, remove the baking sheet from the oven and let the beef rest for about 10-15 minutes. This allows the juices to redistribute within the meat.
- Carefully crack open the salt crust using the back of a spoon or a mallet, and remove the beef tenderloin. Brush off any excess salt and herbs.
- Slice the filet into thick medallions and serve immediately. Pair it with your favorite sides, such as roasted vegetables or a fresh salad.
Tips
- To ensure a perfect Filet de Boeuf en Croute de Sel, remember to:* Use high-quality ingredients, including fresh herbs and coarse sea salt, to maximize flavor and texture. * Don't overwork the salt crust, as this can cause it to become dense and tough. * Let the beef rest for at least 10-15 minutes before slicing to allow the juices to redistribute. * Experiment with different herb combinations to find your favorite flavor profile. * Consider serving with a side of roasted vegetables or a fresh salad to cut the richness of the dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: g
Protein: 38g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
