"The Raw and The Cured" Cured Tenderloin of Beef

1. 1

   Combine the sugar, salt, peppercorns, jalapeno and star anise in a medium bowl and mix well.

2. 2

   Add the orange juice, vodka, olive oil, soy sauce, ginger and mint sprigs and stir well.

3. 3

   Pour into a glass or ceramic loaf pan or another pan or dish that would hold the beef snugly.

4. 4

   Add the beef to the loaf pan and turn it several times, rubbing the curing mixture into the meat; the beef should be buried in the curing mixture.

5. 5

   Cover the beef with plastic wrap and weight it with a 28-ounce can or another heavy weight.

6. 6

   Refrigerate for 6 to 8 hours.

7. 7

   Remove the beef from the pan.

8. 8

   Brush off the curing mixture and pat dry with paper towels.

9. 9

   Wrap the tenderloin in plastic wrap and freeze for about 30 minutes, or until partially frozen.

10. 10

    (This will make the meat easier to slice.)

* Per serving · 4 servings · Values may vary.