Main Meals

Sugar-and salt-cured beef fillet

10 minutes plus 7 hours curing time
Wine/Spirit Pairing
Meerendal Cabernet Sauvignon- Merlot 2008

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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.

David Grier

Recipe by: David Grier

View all recipes


Load more