Grilled fillet

For 6 people

The material

For the baked fillet
* 1 kg. beef tenderloin
* 15 gr. unsalted butter
* 1 tablespoon of olive oil
* 1 lightly beaten egg yolk
* 2 tablespoons of coarse salt
* black pepper

For the salt "shell".
* 500 gr. coarse salt
* 4 spoons of thyme
* 1 tablespoon of rosemary
* 150 ml. water
* 400 gr. flour
* 2 egg whites.

Preparation

1. We prepare the "shell" of salt at least 3.5 hours before we start baking. First, empty the salt and spices into the mixing bowl and mix them. Then we add egg whites and water and continue beating. Add the flour little by little and beat the mixture in the mixer for 2-3 minutes until it becomes a uniform, hard and non-sticky mixture. But if it sticks, then add some flour. Cover the dough with non-stick paper and let it "rest" in a corner of the kitchen for 3-24 hours.

2. Clean the fillets with kitchen paper. Heat the butter and oil on medium heat and fry the fillets in them for 2-3 minutes on each side.

3. Preheat the oven to 190 degrees Celsius. Roll out the dough on a floured surface and make a 26×30 centimeter patty. We fold the noodles in two and close them well on the side. Then we put the fillets on the grill. Add to it the egg yolks, 112 dessert spoons of water and paint the surface of the "shell" of salt, using a kitchen brush. Pour coarse salt over it.

4. Grill the fillets for 25-32 minutes, depending on your preferences for meat. Then we "relax" the fillets, leaving them on the grill at room temperature for 20-60 minutes.
Since the meat is enclosed in the salt "shell", it is kept warm. We cut the "shell" on the side and remove it little by little. Take out the meat and sprinkle pepper over it. At the end, we put the fillets on plates and serve them immediately./Telegrafi/