Fillet of Beef Roasted in Salt

Purchase the fillet in the supermarket if you wish; you will be offered the thickest part of the fillet or “bullnose.” This section is better than the center cut of the fillet which is a little too narrow for this preparation. You will have no problem wrapping the meat in the canned leaves. If wrapping it proves difficult with fresh leaves, pass a needle and a thread into each row of leaves until you obtain a small rug of leaves slightly wider than the roast, which you can then wrap around