Beef fillet baked in Lomo al Trapo salt

Ingredients

• 4 pieces of beef tenderloin, 220 g each
• 2 kg sea salt
• 8 proteins
• 2 tsp. dried oregano
• 200 g puff pastry
• half a sweet potato (yam)
• 40 g beef jerky
• 4 sun-dried tomatoes in oil
• 2 green onions
• olive oil
• 1 yolk
• salt, freshly ground black pepper
• 200 ml red wine
• 20 g of honey
• 60 ml soy sauce
• 1 tsp flour
• 1 st. l. butter
• coarsely ground black pepper

Cooking

Step 1

Mix salt with proteins and oregano. Line a baking sheet with parchment. Put a layer of salt, put the meat on it and coat with salt on all sides.

Step 2

Preheat oven to 180˚C. Put the baking sheet in the oven and bake the meat for 15-20 minutes. depending on the desired degree of roasting.

Step 3

Prepare pies. Cut the sweet potato into cubes and cook in the microwave until tender, mash into a puree. Thinly slice green onions, sun-dried tomatoes and beef. Stir the filling, season with salt and pepper, add 1 tsp. olive oil.

Step 4

Roll out puff pastry and divide into 8 pieces. Brush around the edges with yolk and spread the filling. Seal the edges. At this stage, the pies can be frozen. Lubricate the pies with yolk and bake for 10 minutes. at 200 ˚С.

Step 5

For the sauce, mix honey, wine and soy sauce in a saucepan, put on fire, bring to a boil and boil until the sauce is reduced in volume by 1.5 times. Add flour and butter and stir. Warm up for 2 more minutes.

Step 6

When serving, remove the meat from the salt crust, remove the salt. Serve chopped meat with pies, sauce, cherry tomato, cilantro sprig.