Beef fillet in salt breading with pumpkin puree

Ingredients

• 80 g butter
• salt
• 1-2 sprigs of rosemary
• 4 types of peppercorns
• 30 ml of olive oil
• finely chopped lime and grapefruit zest
• 300 g pumpkin
• sugar - 200 g
• 250 g coarse sea salt
• 300 g beef tenderloin

Cooking

Step 1

Mix sea salt with sugar, zest, peppercorns and rosemary. Sprinkle the tenderloin with this mixture and refrigerate for 1 hour. Cut the pumpkin into cubes, fry in olive oil, add a little water and simmer until softened. Drain water, salt, pepper. Add butter and puree in a blender. Peel the tenderloin from salt, wrap in foil and bake in a hot frying pan over medium heat for 10-15 minutes. Cool slightly, remove from foil and cut into medallions. To serve, place on a pillow of the remaining salt, put pumpkin puree next to it.