Recipe - Beef Fillet Roasted In Salt

10 pound Kosher salt
1 One half cup Primary Veal Stock; (see
recipe)
One fourth teaspoon Grated lemon rind
2 tablespoon Capers; drained
1 small Garlic clove; mashed
1 One half tablespoon Chopped Italian parsley
leaves
Freshlyground black pepper
2 One fourth pound Beef fillet
18 Fresh or canned grape leaves
(to 20); thoroughly dried
Stuffed Mushrooms; (see
recipe)

Preheat the oven to 450 degrees. Pour the boxes of salt into a large
braising pot and heat in the oven until unbearably hot to the top of
the hand.

Meanwhile, place the veal stock in a medium saucepan over mediumlow
heat, and reduce to 1 cup. Add the lemon rind, capers, garlic,
parsley, and pepper to taste. Keep warm in a hotwater bath to
prevent further reduction.

Trim the fillet, removing all traces of fat and silver skin between
the muscles. Tie the roast with fine string at 1inch intervals.
Blanch the fresh grape leaves for 1 second in boiling water so they
can bend easily. Cool them, then remove their stems and central rib.
(Eliminate these steps if using canned leaves.) Roll the meat into
the leaves, and tie at 1/4inch intervals.

Using a large measuring cup with a handle, transfer two thirds of the
hot salt to a medium roasting pan. Arrange the meat on the bottom
layer of salt, and immediately cover it with the reserved salt, to
cover completely. Turn the oven temperature down to 400 degrees, and
roast about 25 minutes. Remove the meat from the oven when it reaches
an internal temperature of 110 degrees. Keep the meat wrapped in the
leaves, and let rest 5 minutes.

To serve, remove all strings and leaves, slice, and serve with the
caper sauce and a garnish of stuffed mushrooms.

Makes 6