Cured Fillet of Beef
(serves 6–8, with other ingredients, as a salad)
good chunk — maybe 700 grams/ 1 1/2 lb - fillet of beef, PERFECTLY trimmed of all fat and sinew and membrane
60% salt to 40% sugar, enough to cover and surround the fillet — perhaps 2 cups total mixture
8 sprigs rosemary
plenty of fresh ground pepper
Place 4 of the rosemary sprigs on the bottom of a plastic container that will easily hold your fillet. Generously cover the bottom of the container with the salt/sugar mixture, then place the fillet on top and pour in the rest of the salt/sugar mixture to cover and surround the fillet. Place the last 4 leaves of rosemary into the top of the salt/sugar mixture, and cover the container.
Leave in the fridge for 3 days. You will be amazed! The salt/sugar has MELTED, the fillet has shrunk dramatically and darkened, and stiffened. Have a look.
Now for the salad ingredients.
Cured Beef and Celeriac Salad
(serves 6–8 easily, as a starter)
fillet of cured beef
1/2 head celeriac (celery root), peeled
juice of 1 lemon
1 1/2 tbsp Dijon mustard
4 tbsps creme fraiche or sour cream
sea salt and pepper
good handful rocket leaves (my addition, you know me and rocket)
Simply slice the celeriac VERY thinly, into pieces like matchsticks. Fergus reminds us to drizzle lemon juice over the celeriac all the time you are chopping it, so it doesn’t go dark. Fold the mustard and creme fraiche together and season to taste.
Slice the beef very thinly across. Lay it on a pretty platter on a large circle, then scatter the celeriac matchsticks over, and the rocket leaves. Drizzle with the mustard-creme fraiche dressing and serve.Print This Post