Roast Beef in Salt Crust

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This is absolutely my favourite Roast Beef recipe, simple but effective.

Buy a nice piece of beef, entrecôte cut. Make sure that it is quite high and that the fat layer on top is still there.

Normally you would take around 1- 1.2 kg for 4 people.

Detach the fat layer but leave it on the meat cut (it will protect the meat from to much salt.

Take 2-3 kg rock salt, add plenty of sage, rosemary and thyme (fresh or dried, at your preference).

Now you add 5-6 egg white to the salt mix, which will act as “glue”. Mix everything until you have a humid salt/herbs mix.

Take an oven pan and put roughly 1 cm of the salt mix on the bottom. Place the Roastbeef on top and make sure to cover well with the rest of the mix. Put it in a preheater oven at 210 degrees.

After roughly 50-55 min your roast beef should be ready, a good sign is that the salt cover starts to take a golden color.

Just break up the salt crust and serve. I love it with different mustards (mango mustard, harissa mustard,….) and some grilled vegetables.

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