Cured Fillet Of Beef Salad With Celeriac And A Creamy Horseradish Dressing

1. 1

   Place the rosemary sprigs in the bottom of a plastic container that will easily hold your beef, and has a tight-fitting lid.

2. 2

   Generously cover the bottom of the container with half the salt-sugar mixture, then place 4 rosemary sprigs on the mixture, place the beef fillet on top of them, and place the remaining rosemary sprigs on top of the fillet.

3. 3

   Pour the remaining salt-sugar mixture over the beef fillet and cover the container tightly.

4. 4

   Wait three days, then uncover the container and wipe the salt-sugar residue off with paper towels.

5. 5

   Slice the celeriac very thin, like matchsticks, drizzling lemon juice over as you go to prevent darkening.

6. 6

   Mix remaining lemon juice with sour cream, sea salt and pepper.

7. 7

   Slice the beef very thin, across the grain.

8. 8

   Arrange the celeriac and beef in a pleasing way on a platter, then scatter with rocket.

9. 9

   Drizzle dressing over all and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.