- 500 gm coarse salt
- 220 gm caster sugar (1 cup)
- 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
- 1Combine 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.
- 2Preheat 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.
- 3Place 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.
Drink Suggestion: Fresh young dry rosé. Drink suggestion by Max Allen