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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
Cured Fillet of Beef
- 1.5 pounds beef fillet/tenderloin
- 1 cup sea salt
- 2/3 cup white sugar
- 8 rosemary sprigs
- Place the rosemary sprigs in the bottom of a plastic container that will easily hold your beef, and has a tight-fitting lid.
- 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.
- Pour the remaining salt-sugar mixture over the beef fillet and cover the container tightly.
- Wait three days, then uncover the container and wipe the salt-sugar residue off with paper towels.
Celeriac Salad and Creamy Horseradish Dressing
- 1/2 pound celeriac (celery root), peeled
- 1 lemon, juiced
- 2 teaspoons grated fresh horseradish
- 3 tablespoons sour cream
- sea salt and fresh pepper to taste
- 1 handful rocket/arugula leaves
- Slice the celeriac very thin, like matchsticks, drizzling lemon juice over as you go to prevent darkening.
- Mix remaining lemon juice with sour cream, sea salt and pepper.
- Slice the beef very thin, across the grain.
- Arrange the celeriac and beef in a pleasing way on a platter, then scatter with rocket.
- Drizzle dressing over all and serve at once.
- This recipe was entered in the contest for Your Best Recipe with Horseradish