FEATURED ON: Sustainability Victoria's 'Love Food Hate Waste' Short Film
Now I know not everyone has eye-fillet going to waste as was the rare occurrence in our Bin Cooking segment in the 'Love Food Hate Waste' film. However this has quickly become one of my favourites, it's so good! Plan a couple of days ahead prior to your next dinner party & you'll blow guests minds with your new found expertise in curing meats. Tip: You don't have to spend the money on eye-fillet, save your cash by using a Girello cut; I have word from a reliable source that it may work better than fillet.
RECIPE BY: Sam Goodwin
SERVES: 8-10 entree sized servings
PREPARATION: 2-3 days
COOKING: 10 minutes
INGREDIENTS
CURED BEEF;
600g beef fillet, trimmed (or substitute for girello cut)
1 cup cooking salt
1 cup caster sugar
- 1 tbsp fennel seeds, toasted
4 sprigs rosemary
8 sprigs thyme
HORSERADISH CREME FRAICHE;
200g creme fraiche, or sour cream
2 tbsp horseradish cream
Salt to taste
TO SERVE;
- 1⁄2 white baguette, or sourdough bread
- Good quality extra-virgin olive oil
- Salt flakes
HOW
To make the curing mixture, combine sugar, salt & fennel seeds in mixing bowl.
To cure the beef, lay out multiple layers (approx. 40cm long) of cling wrap or
aluminium foil. Place half of curing mixture & half of the fresh herbs onto cling wrap & create a flat bed. Place beef on top of curing mix. Top beef fillet with remaining curing mix & use your hands to try to encase all sides of the beef in curing mix evenly. Roll up beef fillet tightly in cling wrap to hold the curing mix in place, ensure all sides are covered with cure mix. Place in deep dish or container, then place in refrigerator to cure for 2-3 days (depending on thickness of cut).
After 2-3 days remove beef from fridge, unwrap, and brush off as much salt as possible. Avoid getting the beef wet. Re-wrap in cling film & place in freezer for 2-4 hours to make it easier to slice thinly.
To slice beef, remove from freezer, unwrap, and using a sharp knife slice it as thinly as possible. Alternatively use a deli slicer or mandolin if you have one available.
To make horseradish sour cream, combine sour cream & horseradish cream in a small bowl & season to taste. Place back in refrigerator until ready to serve.
When ready to serve, slice baguette in 1-2cm slices, brush with olive oil then toast on a griddle or frying pan.
TIPS
- Raw beef is perfectly safe to eat if it has been stored correctly so don’t be afraid of taking it out after 2 days & trying some. If you’d prefer it a little more cured/dried then re-wrap & place back in fridge.
- See Sustainability Victoria's 'Love Food Hate Waste' short film on their Facebook page; https://www.facebook.com/LoveFoodHateWasteVictoria/