Coffee Salt Crusted Beef Fillet


Total time: 50m
Preparation Time: 30m

Servings
For 4 people


Author

Florian (FOOBY Team)


Nutritional Information

Contains 353 Kcal, 44g Protein, 0g Carbohydrates, 19g Fat


Ingredients

  • Beef Fillet
  • 800 g beef tenderloin pieces
  • 1 tbsp. coffee beans, finely ground
  • 4 cl espresso
  • oil to fry
  • Salt Crust
  • 1 kg coarse sea salt
  • 2 egg white, whisked
  • Sauce
  • 2 dl meat bouillon
  • 2 sprig of thyme
  • 50 g butter, cut into pieces, cold
  • salt and pepper to taste

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Instructions

  • Beef Fillet

    Remove the meat from the fridge approx. 1 hr. prior to frying. 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. on 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.
  • Bake

    Cook for 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.
  • Sauce

    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
  • Hinweis:

    Das Fleisch gart unter der Salzkruste noch nach, deshalb das Filet bereits bei 48 Grad Kerntemperatur aus dem Ofen nehmen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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