Charcoal Salt-Crusted Fillet with Chili Oil
This charcoal salt-crusted fillet is inspired by Tairn’s immense, ancient power; bold, elemental, and impossible to ignore. Encased in a dramatic salt crust and finished with chili oil, this dish delivers intense flavor with restrained precision. A striking main course for anyone drawn to dark, fire-kissed cooking.
Ingredients
For the beef
- 1 whole beef fillet
- 2 cups coarse salt
- 1 tbsp activated charcoal powder
- 1 tbsp black pepper
- 1 tbsp olive oil
Chili Oil
- ⅓ cup olive oil
- 1 tsp smoked paprika
- ½ tsp chili flakes
- 1 garlic clove crushed
- Or store bough chilli oil/crunch
Instructions
- Preheat oven to 200°C and prepare a tray
- Mix salt, charcoal and pepper together
- Rub the fillet with olive oil and pack the salt crust around it.
- Bake for 15–20 minutes (depending on how big the fillet is and how well done you want it).
- Crack the crust open and slice the fillet.
- Warm chili oil ingredients together and drizzle over (if not using store bought chili oil/chili crunch)