Fillet of beef with rosemary in a salt crust

500 g fillet of beef (from happy animals)

1-2 bunches of rosemary sprigs

4 kg coarse sea salt

2 organic lemons

Black pepper from the mill

kitchen string

Sear the fillet of beef whole over a high heat (cross branding) - without salt! Then set the grill to 250° C for direct grilling.

In the meantime, wrap the fillet in the rosemary sprigs and kitchen twine like a "parcel". Then mix the coarse sea salt with the grated zest of the organic lemon. Cover the bottom of an ovenproof dish with the salt, place the wrapped fillet of beef on top and cover everything with the remaining salt. Finally, sprinkle with a little water.

Place the dish in the grill over a direct heat (250º C). Insert a core temperature gauge through the salt into the fillet packet and program a core temperature of 52º C (then it is "medium rare"). Close the lid of the grill.

Once the meat has reached this temperature, remove the salt crust and rosemary sprigs and carve the meat.

Finally, sprinkle the carved meat with freshly ground black pepper and place it back in the monolith. Here the fillet is smoked briefly with walnut pellets.

Enjoy your meal!