Ingredients (4 people)
– 1,5 kg of beef low loin
– 2 kg of sea salt
– Charcoal
– 200 g of shallots
– 80 g of butter
– 320 g of Boeiron plum purée
– 320 ml of meat broth
Elaboration
Beef low loin
Remove all the fat from the meat and leave only the center of it, without tendons nor fat.
Black salt
Mix the sea salt with the charcoal
Plum jam
Cook the shallots in the butter. Once it is cooked, add the Boeiron plum purée and the meat broth. Let it cook for a few minutes and then crush it using a Thermomix.
Finishing
Put a base of black salt and place the meat on top of it. Cover it with black salt and bake it for 15 minutes.
Then, cut the meat into thin slices and place them in a plate with a little of black salt and plum jam.
