Name: Veal Fillet in a Salt and Herb Crust
Yield: 10 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.

baked

beef

main dish

Ingredients

Servings

Measurement units

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

Calculated for 10 servings

Calories

494 kcal

Protein

24.8 g

Fat

15.7 g

Carbohydrates

64.9 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

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.