Cured Beef Fillet with Herbs
This cured beef fillet or sirloin requires marinating in a brine over night but is quick to prepare and cook and has a wonderful fresh flavour for a summery lunch or supper to wow your guests.
Ingredients
- 900g lean beef fillet or sirloin joint
- 75g coarse sea salt
- Freshly milled black pepper
- 125g golden caster sugar
- 100ml dry white wine
- 1 large onion, peeled and finely chopped
- 1 tablespoon olive oil
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh mixed herbs such as chives, thyme and tarragon, finely chopped
For the bay infused potatoes:
- 1kg small new potatoes, cooked and halved
- 1 red onion, peeled and halved
- 2 whole garlic cloves, peeled
- 5-6 bay leaves, torn
- 40g butter
- 2 teaspoons extra virgin rapeseed or olive oil
- 1 teaspoon ground paprika
Method
- In a large dish mix together the salt, pepper, sugar, wine and onions.
- 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.
- Preheat the oven to Gas mark 6, 200°C, 400°F.
- 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.
- 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.
- Place a large square of aluminium foil over a chopping board and scatter with half the herbs.
- 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.
- Thinly slice and serve at room temperature with bay infused potatoes.
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