Ingredients
The following ingredients have 4 Servings
- 2 cups Kosher salt
- 4 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 egg whites
- 2/3 cup cold water
- 2-3 cups AP flour
- 4 filet mignons (1-2\" thick)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 egg yolk
- 1 tablespoon water
- 1/2 tablespoon fresh ground black pepper
Instruction
- At least six hours before cooking the steaks (and up to 24 hours ahead) combine the salt and herbs in the bowl of a mixer fitted with a paddle.
- Add the egg whites and water and mix until thoroughly blended.
- Add two cups of flour, a little at a time, until a dough ball forms. You may need to add more flour or water to get a dough that is moist and pliable, but not sticky. Cover the dough and set aside. If waiting overnight, refrigerate the dough then bring back to room temperature.
- Preheat the oven to 375F.
- Pat the beef dry. In a skillet melt the butter with the oil and, when very hot, sear the beef on all sides.
- Roll the dough out on a floured board to about 1/4". Cut into circles or squares large enough to wrap around each filet completely. Wrap the filets and seal the seams well.
- Baste the dough with an egg wash made from the egg yolk and water. Place on an ungreased baking sheet, seams down, and bake for 10 minutes for medium-rare. I recommend using a probe and pulling the steaks out 10 degrees below your desired doneness.
- Remove from oven, allow to rest 10 minutes. Remove crusts and discard them. Top steaks with a pinch of ground pepper.
