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Fillet with Rose Salt
- Serves
2
- Difficulty
Medium
By Tessa Kiros
Published 2012
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.
Ingredients
2 x 200 g 7 oz 1 tablespoon
Method
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
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