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Ingredients
Experience gourmet dining with citrus-cured beef tenderloin atop a fresh Florida Orange and fennel salad.
For Citrus Dust:
- 2 Florida Oranges
- 1 Florida Grapefruit
- 1 Lemon
For Beef:
- 2 cups kosher salt
- ¾ cup light brown sugar
- ¼ cup Florida Orange zest, minced
- 1 lb. beef tenderloin, center cut, trimmed
For Salad:
- 2 cups Florida Orange segments
- 4 cups frisée, cleaned
- 2 cups fennel, thinly shaved
- ¼ cup Florida Orange Juice
- ¼ cup extra-virgin olive oil
Instructions
Prepare Citrus Dust one day in advance:
- 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.
- Combine salt, brown sugar, orange zest, and Citrus Dust in a medium bowl.
Prepare Beef:
- 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.
- Place the remaining salt mixture on top and sides of the beef tenderloin, pressing to cover completely.
- Pull the plastic wrap tightly around the beef and seal. Place the beef in a zipper-top plastic bag and seal.
- Refrigerate and cure for 24 hours, turning over every 8 hours.
- Remove beef tenderloin from plastic wrap and brush off all salt mixture. Slice beef thinly.
Prepare Salad:
- Place all ingredients in a large bowl and toss gently to combine.
- To serve, fan slices of beef tenderloin on serving plates and place salad mixture on top.
- Sprinkle reserved Citrus Dust around the rims of plates.
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