Preparation time 15 mins
Cooking time 0 mins
400g beef fillet
¼ cup sea salt
1/3 cup sugar
2 tsp cracked black pepper
To serve, thin slices of toasted baguette
Horseradish sour cream
2 tbsp horseradish cream
½ cup sour cream
1 tbsp chopped chives, plus extra for serving
2 tsp chopped tarragon leaves, plus extra for serving
Trim the beef well. Place a large piece of cling film onto a work surface. Mix the salt, sugar and pepper together and place half of it in the middle of the cling film. Top with the beef and place the remaining mixture on top, patting it around to cover all sides. Wrap tightly in the cling film and repeat with another double layer, as it will release a lot of moisture. Place in a container and refrigerate for 24 hours, turning a few times.
Remove the beef from the cling film and rinse under cold water. Pat dry with kitchen paper and slice very thinly.
Top the baguette slices with a slice of beef and a small dollop of the horseradish cream. Sprinkle with the herbs and serve.
To make the horseradish sour cream: Mix the ingredients together and season with salt and pepper.
Lamb loin chops, cutlets or leg steaks would also work well in this recipe.
Resting lamb will ensure juices are locked in and lamb is tender.
Peri peri sauce is available at most supermarkets in the sauces and marinades section.