Fillet in salt

Time 5 minutes - Doses 4

Filetto al sale: a quick but tasty dish

Among the most popular meat second courses we find the fillet al sale. The preparation of this dish requires very few ingredients so it is perfect when you have little time to dedicate to the stove but you still want to make a good impression on your guests.

For the success of this delicious dish, however, it is important to carefully choose the cut of meat as well as the salt. The fillet is certainly the most suitable and also the salt in this gourmet recipe is one of the undisputed protagonists that must be chosen carefully. Unlike some preparations in which the meat is cooked inside a salt crust, for which about half a kilo of salt is needed, the recipe we propose requires a significantly smaller quantity.

But which one to choose for a perfect final result? The advice is to opt for Riserva del Mare rosemary flavoured fleur de sel which, in addition to offering the right flavour, without in any way covering the flavour of the meat, guarantees an intense rosemary flavour.

Riserva del Mare rosemary flavoured salt is particularly suitable for flavouring not only beef but also lamb, chicken and pork.

How to cook a good fillet in salt

1. First make an emulsion of extra virgin olive oil and garlic, then gently massage the meat with the same emulsion for a few minutes.

2. Heat the grill well, place half the salt on the bottom, lay the fillets and finally add the remaining salt on top.

3. Cook your fillets in salt on the grill for 1 minute per side. The advice is to bring a fillet to the table cooked rare, if you prefer medium cooking, continue cooking for another 30 seconds per side. It is absolutely not recommended to overcook the fillet as, in this way, it would lose the juices inside it and the meat would be dry.

4. Once cooked, serve your fillet in salt immediately.

The most suitable cuts of meat for cooking in salt

What other cuts of meat are recommended for cooking in salt? Also particularly suitable is the cut called nut, rump or round to make the so-called roast beef.

All rather lean parts that can also be cooked in the oven and that allow you to obtain a delicate second course but at the same time perfect for special occasions. Unlike the fillet, which has a size no greater than 200 grams, the aforementioned cuts are more suitable for baking because they are larger.

So can beef fillet be baked in the oven? If done in a salt crust, but only in that case. A large amount of salt allows the meat to cook more slowly, retaining the juices, which does not happen when you decide to make a salt fillet cooked on the grill.