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Cured beef fillet with herb crust

You'll need

500 gm coarse salt 220 gm (1 cup) caster sugar 200 ml dry white wine ¼ cup coarsely chopped thyme leaves 3 cloves of garlic, finely chopped 800 gm piece of beef fillet, trimmed 2 tbsp olive oil 1 cup finely chopped flat-leaf parsley leaves ½ cup finely chopped mixed herbs, such as tarragon, thyme and oregano leaves


  • 01
  • Combine salt, sugar, wine, thyme and garlic in a bowl and mix well. Place beef on a non-metallic tray and spoon over salt mixture, turning to coat well on all sides, then cover in plastic wrap and refrigerate for 6 hours.
  • 02
  • Preheat oven to 200C. Brush off salt mixture from beef and pat dry. Heat oil in a frying pan, add beef and cook over high heat until browned all over, transfer to an oiled oven tray and roast for 15-20 minutes for medium-rare or until cooked to your liking. Remove and cool.
  • 03
  • Place a large piece of plastic wrap on a work surface and scatter over half the herbs. Place beef on herbs, pressing to coat, then scatter over remaining herbs. Season to taste, wrap and refrigerate for 2 hours. Slice thickly, then bring to room temperature before serving.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Fresh young dry rosé.

Featured in

Nov 2007

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