Eating Nose to Tail


 
This weekend we hosted a Cowboy Brunch at our house.  Two of our dear friends came over and were kind enough to cook a bunch of cowboy themed brunch foods.  It was delicious.  One of the guys cooked for the meat-eaters, and the other cooked for our darling vegetarians.  We also had a few vegans so I contributed some vegan baked beans, and because I had a slightly freezer-burnt chunk of tenderloin in the freezer I decided to cure it following Fergus Henderson's recipe from The Whole Beast.
Picture
Basically, the tenderloin is cured int he fridge for three days in a combination of sugar and salt, and nestled in rosemary stalks.
Picture
After three days remove your tenderloin (making sure that it has taken on a firmer texture) and rub it with cracked black pepper, slice and serve.
Picture
This was one of my most successful cures ever, there was a subtle rosemary flavour, along with a salty sweetness.  And because it was not a full cure the meat was very soft.  Fergus Henderson suggests a celeriac salad, but I think it would be excellent on some bitter greens as well.
 


Comments

11/16/2010 07:58

mmm it was like meat candy

Reply
Sydney
11/16/2010 08:02

It was like beef candy! I wonder what the texture would have been like if I'd left it in the cure for a week?

Maybe I should put it back in.....

Reply
11/16/2010 09:19

So, the meat is never actually cooked, just sugared / salted?

Reply
Sydney
11/16/2010 09:38

That's right! It's like carpaccio meets bresaola.

Reply
03/28/2011 19:40

The article is worth reading, I like it very much. I will keep your new articles.

Reply
Kez
07/21/2011 03:41

Is there some sort of sugar/salt ratio we should be using for this kind of curing?

Reply
Greg
11/16/2011 05:11

I just started reading "The Whole Beast" (after reading through Charcuterie). Which recipe did you pull this from? I didn't see anything in the index directly pointing to a cured beef tenderloin or bresaola.

That looks fantastic!

Reply
02/13/2012 19:58

Just had a go at this. Check it out: http://stanekeats.blogspot.com/2012/02/cured-beef.html

And thanks for the inspiration.

Reply
Sydney
02/14/2012 14:08

Glad you gave it a shot!

Reply
07/29/2013 00:41

Thanks for this really wonderful post.For me all the Cowboy themed brunch food looks really great. Cured Beef Tenderlion post was really amazing. Please do keep updating such interesting articles. I was really happy reading your post.




Leave a Reply