Cured Fillet of Beef Salad with Celeriac and a Creamy Horseradish Dressing

recipe image

  • Serves
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

  • 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

  1. Cured Fillet of Beef
  2. Place the rosemary sprigs within the backside of a plastic container that can without danger take your beef, and has a correct-fitting lid.
  3. 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.
  4. Pour the final salt-sugar combination over the meat fillet and cover the container tightly.
  5. Wait three days, then voice the container and wipe the salt-sugar residue off with paper towels.
  1. Celeriac Salad and Creamy Horseradish Dressing
  2. Cut the celeriac very skinny, love matchsticks, drizzling lemon juice over as you jog to forestall darkening.
  3. Mix final lemon juice with sour cream, sea salt and pepper.
  4. Cut the meat very skinny, all around the grain.
  5. Put collectively the celeriac and beef in a pleasant capacity on a platter, then scatter with rocket.
  6. Drizzle dressing over all and abet true away.

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