Citrus Cured Beef Tenderloin Over Florida Orange And Fennel Salad
Experience gourmet dining with citrus-cured beef tenderloin atop a fresh Florida orange and fennel salad.
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Cooking tools:
- Spice grinder
- Parchment paper
- Mixing bowl
- Plastic wrap
- Zipper-top plastic bag
- Serving platter
- Chef's knife
- Grater
- Measuring cup
- Refrigerator
- Cutting board
- Kitchen scale
- Measuring spoon
- Paper towel
- Slicer
Ingredients
- 2 Oranges
- 1 Grapefruit
- 1 Lemon
- 2 cups kosher salt
- ¾ cup light brown sugar
- ¼ cup Orange zest, minced
- 1 beef tenderloin, center cut, trimmed
- 2 cups Orange segments
- 4 cups frisée, cleaned
- 2 cups fennel, thinly shaved
- ¼ cup Orange Juice
- ¼ cup extra-virgin olive oil
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