Spicy cured seal fillet

Ingredients

• 1 filet mignon or other cut of meat weighing approx. 400 g
• 1 kg (2.2 lbs) coarse salt
• 4 à 6 sprigs of fresh thyme, chopped, or 5 ml (1 tsp) dried thyme
• 5 ml (1 tsp) five-pepper blend, ground
• 5 ml (1 tsp) crushed red pepper, Aleppo pepper or Espelette pepper
• 15 ml (1 Tbsp) steak spice blend

Preparation

• Pour a layer of coarse salt into an airtight container large enough to fit a filet mignon. Add half the thyme. Place the fillet on top of the salt.
• Sprinkle the seal meat with chopped thyme and completely cover with salt. Close the container and leave to marinate in the refrigerator for 24 hours.
• Once the salting is complete, rinse the fillet and pat dry with a paper towel.
• In a bowl, mix the different peppers and other spices. Coat the fillet with this blend of spices.
• Wrap the seasoned fillet in a piece of cheesecloth or a towel. Tighten to form a sausage shape and hang to dry in a refrigerator for anywhere between 15 days and 3 weeks.
• Serve in thin strips with an apéritif or in a salad.