Citrus Cured Beef Tenderloin Over Florida Orange And Fennel Salad

Prepare Citrus Dust one day in advance:

1. Zest oranges, grapefruit, and lemon. Spread zest on a layer of parchment paper and dry overnight. Grind zest in a spice grinder into a powder. Reserve 1 teaspoon of Citrus Dust for garnish.
2. Combine salt, brown sugar, orange zest, and Citrus Dust in a medium bowl.

Prepare Beef:

1. Lay a 12×12-inch square of plastic wrap on the counter. Place 1/3 of the salt mixture in the center of the plastic wrap and lay the beef tenderloin on top.
2. Place the remaining salt mixture on top and sides of the beef tenderloin, pressing to cover completely.
3. Pull the plastic wrap tightly around the beef and seal. Place the beef in a zipper-top plastic bag and seal.
4. Refrigerate and cure for 24 hours, turning over every 8 hours.
5. Remove beef tenderloin from plastic wrap and brush off all salt mixture. Slice beef thinly.

Prepare Salad:

1. Place all ingredients in a large bowl and toss gently to combine.
2. To serve, fan slices of beef tenderloin on serving plates and place salad mixture on top.
3. Sprinkle reserved Citrus Dust around the rims of plates.