Recipe for Grilled Filet Of Beef


1 each filet of beef, whole
10 lb kosher or sea salt
1 dampened paper for wrapping
1 lb butter
2 each garlic cloves, sliced


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 3/4 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 1/4 to 1/2 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.

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