Grilled filet of beef
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Filet of Beef, whole |
| 10 | pounds | Kosher or Sea Salt |
| Dampened paper for wrapping | ||
| 1 | pounds | Butter |
| 2 | eaches | Garlic cloves, sliced |
Directions
In a large pan, dampen salt by pouring very small quantites of water on hands and mixing. (This will dampen but not dissolve the salt).
Cut small pockets in filet and place a slice of garlic in each. Take filet and completly encase in salt to about ¾ of an inch. Wrap the salt encased meat in damp paper. This will keep salt intact when placed on grill. The salt will harden into a solid covering in which the filet will cook, retaining all it's natural juices and flavor and *will not* take on a salty taste. Allow to cook on an hot, open grill for 20-25 minutes. Meanwhile, melt the butter in a deep pan. When meat is done (20-25 minutes should make it about med-rare) break off salt covering. A hammer or meat mallet may be necessary. Place filet on board and slice. Dip slices in hot butter and serve. Allow ¼ to ½ pound per serving. Note: Using a complete filet takes care of a fairly large group. Plan to cook it out of doors on a grill and accompany it with corn on the cob baked in foil and a big bowl of salad greens.
Source: Encore - The Favorite Dishes of the World's Most Famous Musicians - Random House - New York (c)1958 MealMaster Format: Grant Ames - 10/94 Submitted By GRANT AMES On 01-06-95