1/4 cup (60 ml) coarse salt

1/2 teaspoon (2.5 ml) fresh rosemary, chopped

1 tablespoon (15 ml) fresh parsley, chopped

1 teaspoon (5 ml) fresh thyme, chopped

1 tablespoon (15 ml) fresh oregano, chopped

In a bowl, combine all the ingredients.

Rub the beef with half the herb salt. Season with pepper on all sides and let the meat rest at room temperature. Meanwhile, prepare the balsamic reduction.

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