List of Ingredients
- fillet of beef
- 9 OZ. of Japanese eggplant
- 7 OZ. of frigitelli peppers (like peperoncini but mild)
- Wild fennel
- Juniper berries
- Mint
- Extravirgin olive oil
- fine salt
- Coarse salt
Method
Trim the ends of the eggplants and cut them into small pieces; clean the friggitelli peppers, remove the seeds and cut them into strips. Mix the two vegetables together, drizzle them with a little oil and sprinkle them with coarse salt, put them into a baking pan lined with parchment paper that has been wet with water and wrung out, cover the vegetables with additional paper (also wet and wrung out) and bake them at 400°F for 40 minutes.
Cut the beef into 4 blocks and brown them in a pan with a little oil for 1 minute on each side. Remove the meat from the pan and let it rest, covered, for 10 minutes. In a blender, blend the 3 sprigs of fennel fronds, 2-3 juniper berries and a sprig of mint with 10 ounces coarse salt. Add 1 cup fine salt, mix well and dampen with a little water.
Shape the mixture into 4 slabs on a baking sheet. Set the browned beef on these salt beds and bake at 425°F for 10-12 minutes. Transfer the beef to plates, leaving them resting on the salt, and serve with the vegetables.