Cured beef fillet with herb crust

AT A GLANCE

  • Serves 8 people

  • 500 gm coarse salt
  • 220 gm (1 cup) caster sugar
  • 200 ml dry white wine
  • ¼ cup coarsely chopped thyme leaves
  • 3 cloves of garlic, finely chopped
  • 800 gm piece of beef fillet, trimmed
  • 2 tbsp olive oil
  • 1 cup finely chopped flat-leaf parsley leaves
  • ½ cup finely chopped mixed herbs, such as tarragon, thyme and oregano leaves
01   Combine salt, sugar, wine, thyme and garlic in a bowl and mix well. Place beef on a non-metallic tray and spoon over salt mixture, turning to coat well on all sides, then cover in plastic wrap and refrigerate for 6 hours.
02   Preheat oven to 200C. Brush off salt mixture from beef and pat dry. Heat oil in a frying pan, add beef and cook over high heat until browned all over, transfer to an oiled oven tray and roast for 15-20 minutes for medium-rare or until cooked to your liking. Remove and cool.
03   Place a large piece of plastic wrap on a work surface and scatter over half the herbs. Place beef on herbs, pressing to coat, then scatter over remaining herbs. Season to taste, wrap and refrigerate for 2 hours. Slice thickly, then bring to room temperature before serving.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

FRESH YOUNG DRY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Nov 2007

Nov 2007

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