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Serves
6-8
Writer Notes
I was inspired to cure the fillet by Fergus Henderson’s cookbook “Nostril To Tail Animated.” I added the rocket/arugula because I genuinely in discovering it irresistible, and the pale celeriac and dusky meat regarded as if it could per chance presumably well desire a shot of inexperienced. I substituted horseradish for the Dijon mustard, and sour cream for the creme fraiche, in his dressing. —KristenF
Substances
- Cured Fillet of Beef
1.5 kilos
beef fillet/tenderloin
1 cup
sea salt
2/3 cup
white sugar
8
rosemary sprigs
- Celeriac Salad and Creamy Horseradish Dressing
1/2 pound
celeriac (celery root), peeled
1
lemon, juiced
2 teaspoons
grated novel horseradish
3 tablespoons
sour cream-
sea salt and novel pepper to style
1 handful
rocket/arugula leaves
Directions
- Cured Fillet of Beef
- Place the rosemary sprigs within the backside of a plastic container that can without danger take your beef, and has a correct-fitting lid.
- Generously cover the backside of the container with half of the salt-sugar combination, then position 4 rosemary sprigs on the aggregate, position the meat fillet on top of them, and position the final rosemary sprigs on top of the fillet.
- Pour the final salt-sugar combination over the meat fillet and cover the container tightly.
- Wait three days, then voice the container and wipe the salt-sugar residue off with paper towels.
- Celeriac Salad and Creamy Horseradish Dressing
- Cut the celeriac very skinny, love matchsticks, drizzling lemon juice over as you jog to forestall darkening.
- Mix final lemon juice with sour cream, sea salt and pepper.
- Cut the meat very skinny, all around the grain.
- Put collectively the celeriac and beef in a pleasant capacity on a platter, then scatter with rocket.
- Drizzle dressing over all and abet true away.
