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Ingredients
US|METRIC
8 SERVINGS
- 2 cups coarse salt
- 1/4 cup fresh thyme leaves
- 1/4 cup fresh rosemary (leaves)
- 2 large eggs (separated)
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 1 piece beef tenderloin (about 4 1/2 inches in diameter and 2 to 3 pounds, tied, room temperature)
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra-virgin olive oil
- 10 sage leaves (fresh)
- 2 bay leaves (dried)
- 1 cup flat leaf parsley leaves (fresh)
- 6 cloves garlic (thinly, sliced)
- ground black pepper (Freshly)
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