- 4 T salted butter, softened
- 1 kg whole free-range beef fillet, at room temperature, cut into 250 g portions
- sea salt and freshly ground black pepper, to taste
- For the miso butter:
- 125 g salted butter
- 3 T red miso paste
- 4 Medjool dates, chopped
- 1 cloves garlic
Rub salted butter all over the fillet and season with salt and pepper. Heat the Himalayan rock salt slab in the oven (following the instructions on the packaging). I heated mine at 160°C for 30 minutes.
To make the miso butter, blend all the ingredients together in a food processor until just combined (you don’t want a smooth butter) and chill to set.
Heat a non-stick pan until smoking hot. Sear the fillet on all sides. The secret is to allow the steak to caramelise and burn slightly on each side before turning it. The less you move your steak around, the better. Cook for 4 minutes per side for a medium steak. Remove from the heat, cover with foil and allow to rest. Using a melon baller dipped into warm water, scoop balls out of the miso butter.
Carefully remove the salt slab from the oven and place on a heat resistant platter. Slice the fillet thickly and lay on the salt slab. Serve topped with the miso butter. Remember that the steak will continue to cook on the salt slab.