Fillet with Rose Salt

Preparation info
  • Serves


    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is subtle, elegant and quite gorgeous. You can taste the texture of the salt and see the rose petals. You will need a heavy-bottomed frying pan and a strong flame to give the steaks a good and golden crust. Serve with new potatoes boiled in their skins and then drizzled with olive oil and melted butter.


  • 2 x 200 g (7 oz) beef fillet steaks, about 2 cm (¾ inch) thick
  • 1 tablespoon oli


Bring the steaks to room temperature. Drizzle them with oil, then rub it into both sides. Heat the frying pan over a high flame to very hot. Add the steaks and cook for 2-3 minutes, until crusty and golden underneath.

Turn over and cook until golden underneath once more. Add the butter to the pan, shaking it a little to distribute. Standing well back from the pan, add the cognac. It wil