500 gmcoarse salt220 gm (1 cup) caster sugar200 mldry white wine¼ cup coarsely chopped thyme leaves 3cloves of garlic, finely chopped800 gmpiece of beef fillet, trimmed 2 tbspolive oil1 cupfinely chopped flat-leaf parsley leaves½ cup finely chopped mixed herbs, such as tarragon, thyme and oregano leaves
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.
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.
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.