Hay (Beef Tenderloin in a Salt-Herb Crust)

Note: the meat (any cut you choose) should be 800 g to 1 kg. It is wrapped in the salt-herb crust together with the hay and roasted about 30 minutes for medium; use a meat thermometer - at 55-60C internal temperature the meat will be medium. After it is done, rest a few minutes at room temperature before cutting the crust and the meat. For the salt-herb crust: mix all ingredients (120 g fine cooking salt, 200 g coarse sea salt, 500 g flour, 2 egg whites, 250 ml lukewarm water, 2 tbsp each chopped fresh thyme, rosemary and sage, 1 tbsp dried lavender flowers) into a non-sticky dough. Wrap in cling film and refrigerate at least 2 hours, ideally overnight. For the hay: soak 1 full handful of hay in cold water for 1 hour, then drain well. Soaking removes dust and the moisture helps steam the meat in the crust and release more aroma. For the meat: heat 2 tbsp olive oil and 1 tbsp butter in a wide pan over medium-high heat. Season 800 g beef tenderloin with salt and pepper on all sides. Sear until browned all over. Remove and rest to cool slightly for 10 minutes. Assembly and baking: roll out the dough to suit the size of the meat - not too thin, not too thick. Spread the well-drained hay over the dough, place the seared meat on top, wrap the meat in the dough and seal well, avoiding holes (if any form, press and join the dough). Transfer to a tray. Brush the surface of the dough with lightly beaten egg. Bake in a preheated oven at 220C for 25-30 minutes. When done, rest 20 minutes at room temperature before opening the crust and slicing the meat. The crust is not eaten.