Cured Beef Fillet with Herbs
Preparation time: 10 minutes, plus marinating time
Rare: 25 minutes
Medium: 35 minutes
1.8kg/4lb lean beef fillet, trimmed
225g/8oz coarse sea salt
Freshly milled black pepper
225g/8oz golden caster sugar
200ml/7floz dry white wine
2 large onions, peeled and finely chopped
30ml/2tbsp olive oil
60ml/4tbsp fresh flat-leaf parsley, finely chopped
30ml/2tbsp fresh mixed herbs (such as chives, thyme and tarragon), finely chopped
1. In a large dish mix together the salt, pepper, sugar, wine and onions.
2. Pour the mixture into a large double-lined plastic food bag. Add the beef and coat all over with the mixture. Seal, place on a large plate and refrigerate overnight.
3. Preheat the oven to Gas mark 6, 200°C, 400°F.
4. Remove the joint from the marinade mixture and pat dry. Heat the oil in a large non-stick frying pan and sear the joint all over until brown.
5. Transfer to a metal rack in a large non-stick roasting tin and open roast for 25 minutes (rare) or 35 minutes (medium). Remove from the oven and set aside to cool for 30 minutes.
6. Place a large square of aluminium foil over a chopping board and scatter with half the herbs.
7. Position the beef on top of the herbs, pressing down to coat evenly then scatter the remaining herbs on top. Wrap up tightly in the foil and refrigerate for up to 2 hours.
8. Thinly slice and serve at room temperature with bay infused potatoes.
This recipe works well with a sirloin joint too. Simply weigh your joint and cook at Gas mark 4-5, 180-190°C, 350-375°F.
For the preferred calculated cooking time below:
Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes