Method

• 1.
  Combine salt, flour and half the herbs in a large bowl. Add the eggwhite and 1/3 cup (80ml) water and, using your hands, knead together to form a dough. (You may need to gradually add a little extra water until the dough comes together more easily.) It will seem a bit stiff but continue kneading for a further 5 minutes until salt and flour are absorbed and dough softens slightly. Roll into a ball and enclose tightly in plastic wrap. Place in the fridge for 1 hour.
• 2.
  Preheat the oven to 230°C. Heat a large, heavy-based frypan over high heat. Add oil and seal beef for about 3-5 minutes until browned all over. Add the remaining herbs and roll beef around the pan to cover with the herbs. Set aside and cool slightly.
• 3.
  Meanwhile, remove dough from plastic wrap and place on a lightly floured surface. Roll the dough out to 3mm-thick, then cut into a cross 30cm-long and wide, with the centre the same length as the beef fillet.
• 4.
  Place beef in middle of cross. Fold side ends over beef, then wrap over other ends, pinching closed any holes. Brush top with egg. Bake for 15-20 minutes for medium rare.
• 5.
  (it will continue to cook while resting so don’t overcook). Remove from the oven and rest in a warm place for 15 minutes.