Cured beef fillet with herb crust

1.Combine salt, sugar, wine, thyme and garlic in a bowl and mix well. Place beef on a non-metallic tray and spoon over salt mixture, turning to coat well on all sides, then cover in plastic wrap and refrigerate for 6 hours.

2.Preheat oven to 200C. Brush off salt mixture from beef and pat dry. Heat oil in a frying pan, add beef and cook over high heat until browned all over, transfer to an oiled oven tray and roast for 15-20 minutes for medium-rare or until cooked to your liking. Remove and cool.

3.Place a large piece of plastic wrap on a work surface and scatter over half the herbs. Place beef on herbs, pressing to coat, then scatter over remaining herbs. Season to taste, wrap and refrigerate for 2 hours. Slice thickly, then bring to room temperature before serving.