Espelette Pepper–Cured tenderloin
An irresistibly flavorful cured filet mignon that’s surprisingly simple to make
Print Recipe
Pinner la recette
Servings: 1 Cured filet mignon
Ingredients
- 700 g filet mignon
- Coarse sea salt, for curing
- Ground black Kampot pepper
- Ground Espelette pepper
Procédé
- Generously coat the filet mignon with coarse curing salt.
- Let it rest for 8 hours.
- Rinse the filet mignon under cold running water to wash off the salt.
- Pat the meat completely dry with a clean kitchen towel.
- Rub black Kampot pepper and Espelette pepper evenly over the entire surface.
- Place the seasoned filet mignon, uncovered, in a wine cellar.
- Allow it to air-dry for one month.
Notes
Be sure to rinse thoroughly after curing
Tu aimes nos recettes ?Rejoins notre groupe Facebook!