Fillet with Rose Salt


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

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 olive oil
  • about 30 g (1 oz) butter
  • 2 tablespoons cognac
  • rose salt


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 will probably catch fire and then burn out, so take care. Scatter some rose salt over each steak, add a grind or two of black pepper and remove from the heat. Let the steaks rest in the pan for 5 minutes in a warm place. Serve directly onto 2 warm plates, scraping the juices out on top and with an extra scattering of rose salt. Grind a little more pepper on if you like and serve immediately.