Beef Fillet Roasted In Salt

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Arab		6	Servings

INGREDIENTS

10	lb	Kosher salt
1 1/2	c	Primary Veal Stock, see
		recipe
1/4	t	Grated lemon rind
2	T	Capers, drained
1		Garlic clove, mashed
1 1/2	T	Chopped Italian parsley
		leaves
		Freshly-ground black pepper
2 1/4	lb	Beef fillet
18		Fresh or canned grape leaves
		to 20 thoroughly dried
		Stuffed Mushrooms, see
		recipe

INSTRUCTIONS

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
medium-low  heat, and reduce to 1 cup. Add the lemon rind, capers,
garlic,  parsley, and pepper to taste. Keep warm in a hot-water 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
1-inch 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 1/4-inch 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 servings.  Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted  for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 1 Calories (kcal); trace Total
Fat; (1% calories from  fat); trace Protein; trace Carbohydrate; 0mg
Cholesterol; 284533mg  Sodium Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0  Fruit; 0 Fat; 0 Other Carbohydrates  Recipe by:
Recipe from Madeleine Kamman, chef and author  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 96 Calories From Fat: 26 Total Fat: 3g Cholesterol: 0mg Sodium: 285024.2mg Potassium: 214.3mg Carbohydrates: 15.4g Fiber: 1.6g Sugar: 9.4g Protein: 3.1g