Citrus Cured Beef Tenderloin Over Florida Orange And Fennel Salad
For Citrus Dust:
- 2 Florida oranges
- 1 Florida grapefruit
- 1 lemon
- 500 g kosher salt
- 150 g light brown sugar
- 40 grams Florida orange zest, minced
- 450 g beef tenderloin, centre cut, trimmed
- 450 g Florida orange segments
- 300 g frisée, cleaned
- 175 g fennel, thinly shaved
- 60 ml Florida orange juice
- 60 ml extra-virgin olive oil
Zest oranges, grapefruit and lemon.Spread zest on layer of parchment paper; dry overnight.Grind zest in spice grinder into a powder.Reserve 1 teaspoon of Citrus Dust for garnish.Combine salt, brown sugar, orange zest and Citrus Dust in medium bowl.
Lay 30×30-centimetre square of cling film on counter.Place 1/3 of salt mixture in centre of plastic wrap; lay beef tenderloin on top.Place remaining salt mixture on top and sides of beef tenderloin, pressing to cover completely.Pull the plastic wrap tightly around the beef and seal.Place beef in zipper-topped plastic bag; seal.Place beef in refrigerator and cure for 24 hours, turning over every 8 hours.Remove beef tenderloin from plastic wrap; brush off all salt mixture.Slice beef thinly.
Place all ingredients in large bowl; toss gently to combine.To serve, fan slices of beef tenderloin on serving plates; place salad mixture on top of beef tenderloin.Sprinkle reserved Citrus Dust around rims of plates.