Recipes
Second course
Beef second courses
Cured fillet of beef salad with celeriac and a creamy horseradish dressing

Cured fillet of beef salad with celeriac and a creamy horseradish dressing

Beef second courses

I was inspired to cure the fillet by Fergus Henderson's cookbook "Nose To Tail Eating." I added the rocket/arugula because I love it, and the pale celeriac and dark meat seemed to need a shot of green. I substituted horseradish for the Dijon mustard, and sour cream for the creme fraiche, in his dressing.