900g/2lb lean beef fillet or sirloin joint
75g/3oz coarse sea salt
Freshly milled black pepper
125g/4oz golden caster sugar
100ml/3½floz dry white wine
1 large onion, peeled and finely chopped
15ml/1tbsp olive oil
30ml/2tbsp fresh flat-leaf parsley, finely chopped
15ml/1tbsp fresh mixed herbs (such as chives, thyme and tarragon), finely chopped
In a large dish mix together the salt, pepper, sugar, wine and onions. Pour the mixture into a large double-lined plastic food bag. Add the beef and coat all over with the mixture. Seal, place on a large plate and refrigerate overnight.
Preheat the oven to Gas mark 6, 200°C, 400°F. Remove the joint from the marinade mixture and pat dry. Heat the oil in a large non-stick frying pan and sear the joint all over until brown.
Transfer to a metal rack in a large non-stick roasting tin and open roast for 25 minutes (rare) or 35 minutes (medium). Remove from the oven and set aside to cool for 30 minutes. Place a large square of aluminium foil over a chopping board and scatter with half the herbs. Position the beef on top of the herbs, pressing down to coat evenly then scatter the remaining herbs on top. Wrap up tightly in the foil and refrigerate for up to 2 hours.
Thinly slice and serve at room temperature with bay infused potatoes. -
See more at: http://www.simplybeefandlamb.co.uk/recipes/cured-beef-fillet-herbs#sthash.vb6elYZ4.dpuf