Name: Cured beef fillet with herb crust
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 500 gm coarse salt; 220 gm caster sugar (1 cup); 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

Cured beef fillet with herb crust

Australian Gourmet Traveller recipe for cured beef fillet with herb crust

Serves 8

Prep

10M

Cook

25M

Total

35M

Ingredients

500 gm coarse salt

220 gm caster sugar (1 cup)

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

Method

Main

1.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.

2.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.

3.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.