Recipe:
Pepper cured beef with pickled beets, chicories, walnuts and roaring forties blue cheese
(Serves Four)
For the beef:
- 1 lb beef tenderloin
- 1/4 cup coarse ground black pepper
- 1/4 cup koscher salt
- 1/4 cup sugar
For the Pickled beets:
- 3 bunches baby beets (roasted till tender)
- 1/2 cup sugar
- 1/2 cup champagne vinegar
- 1/2 cup white wine
- 2 tsp. star anise
- 1 stick cinnamon
- 2 cloves
- 1 bay leaf
- 1 tsp salt
For the salad:
- 1 head of belgian endive
- 1 head of treviso or radicchio
- 1 head frizee or curly endive
- 1 cup toasted walnuts
- 4 oz. Roaring Forties (crumbled)
- 1 tsp. Murray River pink Sea Salt
- 3 Tbsp extra virgin olive oil
Start by curing the beef about a half an hour before your ready to cook. Mix the salt, sugar, and peppercorns together and cover beef with the mixture, let it sit for at least 30 minutes but 3 hours is probably better.
(To pickle the beets they need to be cooked first. If they havent been cooked, you can put them in a roasting pan and cover them half way with water, then season them and bake them for 1 hour 10 minutes or until tender. Once they are cooked let them cool and peel them. )
To make the pickling liquid combine the sugar, vinegar, wine, spices and bay leaf in a medium size sauce pan. Bring all the ingredients to a boil and cool. Once the liquid is at room temperature you can pour it over the beets. They don't have to pickle very long before they taste delicious, only about 5 minutes.
When the beef is cured rinse it well and season with more fresh ground pepper and salt. In a very hot pan, with a little grapeseed oil, sear the beef until medium rare, about 10 minutes. Turning frequently. Once the beef has rested, slice it thin and arrange it on your plates. Slice your pickled beets into coins and arrange them on your plates. In a large mixing bowl combine the chicories, walnuts, and blue cheese crumbles. Season with sea salt and dress with 1 tbsp. of your beet pickling liquid and the extra virgin olive oil. Toss the greens until they are dressed and arrange on the plates. Enjoy this with a glass of aussie shiraz or kiwi pinot.
About Anna Weinberg, Owner SOUTH Restaurant.
Anna is a career restaurant professional, with experience working with some of the best chefs in New York and San Francisco, as well as formerly owning Stella restaurant in New York City.
South Food and Wine Bar
www.southfwb.com
330 Townsend St
San Francisco, CA 94107
Tel (415) 974 5599
info@southfwb.com
You can learn more about delicious Australian foods and find recipes at www.australianmade.us.
For the month of January, Andronico's is promoting Australian Made, Australian Grown foods - including some of the ingredients used in this recipe.There will be two Market Days on the 16th and 17th at the San Francisco Store where people will be able to taste gourmet food and meet some of the producers. For more information visit www.andronicos.com.
About Australian Made, Australian Grown:
AMAG is a not-for-profit organization that promotes the use of the iconic green and gold kangaroo symbol on Australian made, grown and produced products in Australia, the United States and about 30 countries worldwide.
