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Cured beef fillet with herb crust

Australian Gourmet Traveller recipe for cured beef fillet with herb crust

By Emma Knowles
  • 10 mins preparation
  • 25 mins cooking plus curing
  • Serves 8
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Cured beef fillet with herb crust


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.


Drink Suggestion: Fresh young dry rosé. Drink suggestion by Max Allen

  • Author: Emma Knowles