Advertisement
Fillet with Rose Salt
Preparation info
- Serves
2
- Difficulty
Medium
Appears in
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