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1
Stir flour, coarse salt, 1/4 cup minced herbs and black pepper in large bowl to blend.
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2
Beat egg whites in medium bowl just until foamy.
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3
Gradually pour 1/2 cup plus 2 tablespoons water, then egg whites into flour mixture.
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4
Using wooden spoon, stir until mixture begins to clump together.
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5
Knead in bowl, adding more water by tablespoonfuls until firm moist dough forms.
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6
Turn dough out onto floured surface.
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7
Knead until smooth, about 4 minutes.
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8
Form into ball.
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9
Cover dough with plastic; let rest at least 4 hours and up to 24 hours at room temperature.
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10
Preheat oven to 400F.
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11
Heat oil in heavy large skillet over medium-high heat.
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12
Add beef to skillet; brown on all sides, about 5 minutes.
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13
Transfer to plate.
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14
Roll out dough on floured surface to 13 x 10-inch rectangle.
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15
Place beef in center of dough.
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16
Sprinkle 1/4 cup minced herbs all over beef.
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17
Wrap dough tightly around beef; pinch edges firmly to seal.
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18
Place seam side up on baking sheet.
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19
Roast until thermometer inserted through dough into center of beef registers 120F for rare, about 25 minutes.
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20
Remove from oven; let beef stand at least 30 minutes and up to 1 hour (beef will continue cooking, becoming medium-rare after about 30 minutes).
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21
Cut crust to open.
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22
Remove beef and cut into thick slices.
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23
Arrange on platter.
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24
Sprinkle lightly with fleur de sel.
