Marinated Beef Fillet

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 Vin Santo
  • fresh thyme

Instructions

  1. Remove thyme leaves from stems and chop them roughly. Crush the pepper-corns. Mix salt, sugar and wine into a paste.
  2. Pat the fillet dry - first roll in your thyme leaves, next the pepper.
  3. Spread the salt sugar paste around the fillet and leave it in the fridge for 24 hours.
  4. 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.
  5. 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.
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