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Citrus Cured Beef Tenderloin Over Florida Orange And Fennel Salad

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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:

  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.

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