Beef Tenderloin On A Bed Of Salt

To make this dish successfully, it’s necessary to emphasize the most important ingredient: an excellent beef steak.

This is not the time to budget or cut corners for this recipe, as it will exalt all the exquisite flavours of meat.

Make sure the meat is at room temperature, and cover the bottom of a non-stick pan with a generous layer of common, large-grained salt and turn the flame up high.

The pan should be very hot; in order to understand if the temperature is right, you should hear the salt “burst”.

Keep the flame high and place the steaks on the salt without piercing the meat.

Cook for 3 minutes per side, even less if you like your meat rare.

Eliminate all traces of salt.

This method of cooking uses no fat and so to garnish, add some olive oil once cooked, and pepper to taste.
Purists love this dish in its natural state.