Name: Veal Fillet in a Salt and Herb Crust
Yield: 4 servings
Ingredients: 720 g beef tenderloin in one piece; 800 g flour; 500 g coarse salt; 500 g water; 8 g cumin seeds; 8 g fennel seeds; 8 g coriander seeds; 8 g rosemary; 8 g thyme; 100 g juice of a roast; 1 tablespoon whole grain mustard; 1 tablespoon pickled cucumber; 1 tablespoon chives; 100 ml extra virgin olive oil

Veal Fillet in a Salt and Herb Crust

A juicy beef tenderloin wrapped in a crispy crust of coarse salt and infused with herbs, retaining all its tenderness inside.

veal

oven

main dish

Ingredients

Servings:

Ingredients

720 gbeef tenderloin in one piece

For the Crust

800 gflour
500 gcoarse salt
500 gwater
8 gcumin seeds
8 gfennel seeds
8 gcoriander seeds
8 grosemary
8 gthyme

For the Sauce

100 gjuice of a roast
1 tablespoonwhole grain mustard
1 tablespoonpickled cucumber
1 tablespoonchives
100 mlextra virgin olive oil

Nutritional Information

Per Serving (Approx.)

Calories

1110 kcal

Protein

53 g

Fat

29 g

Carbohydrates

154 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Preheat the oven to 190 °C using the top and bottom heat function.
Place all the crust ingredients in a large bowl and mix them with your hands until you obtain a homogeneous and consistent dough.
Roll out the dough on a floured countertop until it reaches a uniform thickness of approximately 1 to 1.5 cm.
Place the fillet alone, without any sauce or fish on top, and wrap it with the dough, ensuring it is well-sealed to prevent breaking during baking.
Bake the wrapped fillet at 190 °C for about 35 minutes, using the top and bottom heat function.
Meanwhile, prepare the sauce: Finely chop the pickled gherkins and chives. Manually mix them in a bowl with the juice from a roast, a bit of oil, and the mustard sauce until you achieve a homogeneous mixture.
Once cooked, remove the crust from the oven and carefully cut off the crust using two tablespoons. Note: It is a spectacle to do this at the table in front of the guests.
Next, slice the filet into thin escalopes and cover them with the prepared sauce. Serve immediately.

Recommendations & Tricks

After cooking the filet, carefully remove the dough from the oven. Use tongs to handle it and place it on a cutting board. With two tablespoons, make an incision in the salt crust and gently remove it to avoid breaking the filet.
When serving, present this action as a spectacle in front of the guests. Place the salt crust on a large tray and make the cut there in view of everyone to add a theatrical touch to the meal.
Next, slice the filet into uniform escalopes about 2 cm thick. Use a well-sharpened knife to ensure clean edges and keep the meat juicy.
Prepare a sauce using the juices left in the oven, adding a dash of white wine or beef consommé to enhance the flavor. Reduce the sauce until it achieves a velvety texture, then lightly cover each escalope with this sauce to add more taste and succulent moisture.