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Ingredients

Serves 6 to 8

• 2 cups plus 2 tablespoons coarse salt
• 1/4 cup plus 3 tablespoons fresh thyme leaves
• 1/4 cup plus 3 tablespoons fresh rosemary leaves
• 2 large eggs, separated
• 2 to 2 1/2 cups all-purpose flour, plus more for dusting
• 1 piece (about 4 1/2 inches in diameter and 2 to 3 pounds) beef tenderloin, tied, room temperature
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 10 fresh sage leaves
• 2 dried bay leaves
• 1 cup fresh flat-leaf parsley leaves
• 6 cloves garlic, thinly sliced
• Freshly ground black pepper

Description

Martha Stewart