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Fillet steak with herbs on a Cervia salt tile

Fillet steak with herbs on a Cervia salt tile

Succulent beef flavoured with rosemary and bay leaf, cooked in a special way

Fillet with aromas on Cervia salt tile


  • Cervia salt bricks
  • beef fillets
  • rosemary and bay leaves
  • extra virgin olive oil
  • green peppercorns



Bring the salt brick to temperature in a ventilated oven at 250° for 20 minutes.

Lay it on a plate over sprigs of laurel and rosemary.

Lay the fillet on top, previously tied with string and wrapped in rosemary and bay leaves. The meat should be turned when one side is cooked through.

Serve it with extra virgin olive oil flavoured with peppercorns and rosemary leaves.


Recipe published in Le ricette del Sale di Cervia published by I.P.S.E.O.A. Cervia Thanks to the students and teachers of the Cervia "Tonino Guerra" Hotelier Institute

The image is only intended to illustrate the basic ingredient of the recipe.

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