If you put your roast meat in a salt crust, you get a juicy, well-cooked piece of meat that is surprisingly not salty. Serve the roast salt with your favorite vegetables or fried potatoes. It is just perfect to get guests excited about a special meal.
Meat lovers should definitely try this salty roast recipe, it is very simple and the results are incredible. Contrary to what you might think, this is not salty meat – the salt is used to seal the aromas and juice.
You will lack the words to describe this beef fillet crusted with salt. I can guarantee you that. It will turn out to be the juiciest roast you have had in a long time.
Everyone should try this simple cooking method for roast salt. The results are absolutely amazing.
As for salt, you don’t even know it was ever on beef. The taste of the meat shines through, as do all the delicious juices that normally drip when cooking. It is important that the meat has a good crust.
This fillet of beef with a salt crust is a perfect recipe for special occasions such as birthdays, dinner parties, Christmas.
Brilliant! The brilliance lies in the fact that the insanely aromatic juices remain enclosed in the roast during cooking. You just can’t step out and make sure that the expensive piece of beef is beautiful and cooked perfectly to a medium that is rare. The fact that it’s ridiculously easy to get to and a moment to hang up when guests are in the kitchen when you pull them out of the oven is also a kind of brilliance.Print
- 2 cloves of garlic
- 5 tablespoons of olive oil
- 2 rump steaks (approx. 250 g each, approx. 4 cm thick)
- 3 sprigs of rosemary
- 4 stems of thyme
- 3 bay leaves, fresh
- 500 g sea salt, coarse
- Preheat the oven to 250 degrees (convection 230 degrees). Press the garlic through and mix with the oil. Free the steaks from the fat rim, pat dry, season with pepper on both sides and brush with half of the garlic oil. Set aside covered.
- Cut 2 sprigs of rosemary and the thyme stalks into large pieces, mix with bay leaves, sea salt and 3 tablespoons of cold water. Form the salt on a baking sheet into a 2 cm high bed of salt (25×20 cm), pressing firmly. Preheat the tray with the salt bed in the oven as above on the 2nd rail for 15 minutes from below.
- Place the steaks on the salt bed (be careful: hot!) And fry as above for 15-18 minutes, turning after 8 minutes and brushing with half of the remaining oil. Take the tray out of the oven and leave the steaks covered with aluminum foil for 5 minutes.
- Pick and chop the needles from 1 sprig of rosemary, mix with the rest of the oil and brush on the steaks.