Sugar-and salt-cured beef fillet
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- David Grier
- 8
- Easy
- Carb Conscious Dairy free Fat conscious
- 10 minutes plus 7 hours curing time
- Meerendal Cabernet Sauvignon- Merlot 2008
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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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