Cured beef with horseradish cream

Curing meat can be easy and these are a great snack to use up bread. Thanks to Sam Goodwin for this recipe!

Cured beef toasts

Preparation & Cooking time: 15 minutes plus 2-3 days curing time
Difficulty: Easy
Servings: Makes 6-8 entrees


600g beef fillet, trimmed (or substitute for girello cut)
1 cup cooking salt
1 cup caster sugar
1 tbsp fennel seeds, toasted
4 sprigs rosemary
8 sprigs thyme 

200g sour cream, or crème fraice
2 tbsp horseradish cream
Salt to taste

½ baguette

To serve;
Good quality extra-virgin olive oil 
Salt flakes




1. To make the curing mixture, combine sugar, salt & fennel seeds in mixing bowl. 
2. To cure the beef, lay out multiple layers (approx. 40cm long) of cling wrap or aluminium foil. Place half of curing mixture & half of the fresh herbs onto cling wrap & create a flat bed. Place beef on top of curing mix. Top beef fillet with remaining curing mix & use your hands to try to encase all sides of the beef in curing mix evenly. Roll up beef fillet tightly in cling wrap to hold the curing mix in place, ensure all sides are covered with cure mix. Place in deep dish or container, then place in refrigerator to cure for 2-3 days (depending on thickness of cut).
3. After 2-3 days remove beef from fridge, unwrap, and brush off as much salt as possible. Avoid getting the beef wet. Re-wrap in cling film & place in freezer for 2-4 hours to make it easier to slice thinly.
4. To slice beef, remove from freezer, unwrap, and using a sharp knife slice it as thinly as possible. Alternatively use a deli slicer or mandolin if you have one available.
5. To make horseradish sour cream, combine sour cream & horseradish cream in a small bowl & season to taste. Place back in refrigerator until ready to serve.
6. When ready to serve, slice baguette in 1-2cm slices, brush with olive oil then toast on a griddle or frying pan.
7. To serve, top toast with 1 tsp of horseradish sour cream mix, then garnish with 2 thin slices of cured beef. Finish with a light drizzle of good quality extra-virgin olive oil, and salt flakes if required.



Raw beef is perfectly safe to eat as long it is in date and has been stored correctly so don’t be afraid of taking it out after 2 days & trying some. If you’d prefer it a little more cured/dried then re-wrap & place back in fridge.

Recipe thanks to Masterchef's Sam Goodwin!

You can watch Sam Goodwin make this recipe in the Love Food Hate Waste short documentary >> WATCH IT HERE