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Sugar-and salt-cured beef fillet

Sugar-and salt-cured beef fillet

By David Grier

Serves 8

Difficulty Easy

Prep Time 10 minutes plus 7 hours curing time

Ingredients

1 kg iodised salt
250 g sugar
3 T peppercorns crushed
3 T fresh rosemary chopped
1 T fresh basil chopped
1-1.5 kg beef fillet

Method

Mix together the salt, sugar, peppercorns, rosemary and basil.

Scatter the mixture onto a work surface, place the fillet on top and rub the seasoning all over it.

Wrap with cling film and set aside for at least 7 hours.

Remove the fillet from the cling film, rinse well and pat dry using kitchen paper.

The fillet will now be almost half dehydrated by the salt with the consistency of wet biltong. Slice thinly and serve.

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Rose and pink sparkling wine jelly

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Spinach gnocchi with home-made arrabiata sauce

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Sugar-and salt-cured beef fillet

Sugar-and salt-cured beef fillet

Ingredients

Method