Author Notes
I was inspired to cure the fillet by Fergus Henderson's cookbook "Nose To Tail Eating." I added the rocket/arugula because I love it, and the pale celeriac and dark meat seemed to need a shot of green. I substituted horseradish for the Dijon mustard, and sour cream for the creme fraiche, in his dressing. —KristenF
Ingredients
- Cured Fillet of Beef
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1.5 pounds
beef fillet/tenderloin
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1 cup
sea salt
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2/3 cup
white sugar
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8
rosemary sprigs
- Celeriac Salad and Creamy Horseradish Dressing
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1/2 pound
celeriac (celery root), peeled
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1
lemon, juiced
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2 teaspoons
grated fresh horseradish
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3 tablespoons
sour cream
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sea salt and fresh pepper to taste
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1 handful
rocket/arugula leaves
Directions
- Cured Fillet of Beef
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Place the rosemary sprigs in the bottom of a plastic container that will easily hold your beef, and has a tight-fitting lid.
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Generously cover the bottom of the container with half the salt-sugar mixture, then place 4 rosemary sprigs on the mixture, place the beef fillet on top of them, and place the remaining rosemary sprigs on top of the fillet.
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Pour the remaining salt-sugar mixture over the beef fillet and cover the container tightly.
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Wait three days, then uncover the container and wipe the salt-sugar residue off with paper towels.
- Celeriac Salad and Creamy Horseradish Dressing
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Slice the celeriac very thin, like matchsticks, drizzling lemon juice over as you go to prevent darkening.
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Mix remaining lemon juice with sour cream, sea salt and pepper.
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Slice the beef very thin, across the grain.
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Arrange the celeriac and beef in a pleasing way on a platter, then scatter with rocket.
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Drizzle dressing over all and serve at once.
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