for 4 person

Beef fillet

800 g	beef tenderloin
1 tbsp	coffee beans, finely ground in a food processor
4 cl	espresso
	oil for frying

Salt crust

1 kg	coarse sea salt
2	egg whites, beaten

Gravy

2 dl	meat bouillon
2	thyme sprig
50 g	butter, cut into pieces, cold
	salt and pepper to taste

How it's done

Beef fillet

Remove the meat from the fridge approx. 1 hr. before cooking. Combine the coffee beans and espresso, coat the meat with the mixture. Heat the oil in a non-stick frying pan. Brown the meat all over for approx. 3 mins. over a medium heat.

Remove the meat and set the pan aside.

Salt crust

Combine the salt and egg whites in a bowl, place approx. 1/3 of the mixture on a baking tray lined with baking paper, spread to match the size of the meat. Place the meat on top, cover the meat completely and evenly with the remaining salt mixture, press down firmly.

To cook

Approx. 20 mins. in the lower half of an oven preheated to 220°C. The core temperature of the meat should be approx. 48 °C (see note). Remove and leave to rest for approx. 5 mins.

Using a tablespoon, break apart and remove the salt crust. Remove the loose grains of salt from the meat with a brush.

Gravy

Place the stock and thyme in the frying pan, loosen any bits that have stuck to the bottom, bring to the boil. Reduce the heat, then remove the pan from the heat. Gradually add the butter, stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the gravy becomes creamy, season with salt.

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