A staple for our Christmas buffet tradition. Source for this recipe is Essen und Trinken August 2006.
Ingredients
- 400g beef fillet
- 150g coarse salt
- 60g sugar
- 3 tbs El vin Santo
- fresh thyme
Instructions
- Remove time leaves from stems and chop them roughly. Crush the pepper-corns. Mix salt, sugar and wine into a paste.
- Pat the fillet dry - first roll in your thyme leaves, next the pepper.
- Spread the salt sugar paste around the filet and leave it in the fridge for 24 hours.
- Remove the paste under running water, pat the fillet dry and tightly wrap it in cellophane wrap. Keep it in the fridge for another 24 hours.
- Cut it into thin slices and serve as you like - e.g. as a topping to a salad, on bread etc.
Tips
- If you cut the fillet by hand, put it in the freezer for half an hour before