Beef fillet baked in Lomo al Trapo salt

Ingredients

• beef fillet - 220 g
• sea salt - 250 g
• table salt - 250 g
• egg white - 2 pcs.
• oregano dry. – 2 years
• puff pastry - 25 g
• filling - 25 g
• fits - 5 g
• sun-dried tomato - 5 g
• green onion - 1 g
• black pepper - to taste
• olive oil - 1 g
• dried beef cubes - 5 g
• red wine - 50 g
• honey - 5 g
• soy sauce - 15 g
• crushed black pepper - to taste

Cooking

Step 1

Salt mixed with protein and oregano. Lay parchment on a baking sheet. Put a layer of salt, put the meat on it and coat the meat with salt on all sides. Bake in the oven for 15 minutes at 180 degrees (medium roast). (More intense frying - 20 minutes).

Step 2

Roll out the dough, anoint with yolk, put the filling inside and freeze. Anoint the pie with yolk on top and bake for 10 minutes at 200 degrees.

Step 3

Mix wine, honey, sauce, pepper. Put on the stove. Evaporate. Tighten the sauce by adding a little butter and a pinch of flour. Mix.

Step 4

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