Salt, lemon and rosemary-cured beef

Make your own rosemary and lemon cured beef to sit atop crisp sourdough toasts with sour cream - perfect for a canape or starter at your next dinner party.

  • 30 mins preparation
  • 5 mins cooking
  • 24 hrs marinating
  • Makes 36
  • Print


Lemon and rosemary salt cure
  • 1 cup (125g) salt flakes
  • 1 cup (220g) raw sugar
  • 1/3 cup loosely packed fresh rosemary sprigs, chopped coarsely
  • 2 tablespoon finely chopped lemon rind
  • 1 teaspoon black peppercorns
  • 1/2 cup (125ml) vermouth or vodka
Beef and bread bases
  • 500 gram piece beef eye fillet
  • 36 thin slices sourdough bread stick
  • 1/4 cup (60ml) olive oil
  • 1/3 cup (80g) sour cream
  • 1/3 cup (15g) mustard cress


Salt, lemon and rosemary-cured beef
  • 1
    Make lemon and rosemary salt cure. Using mortar and pestle, pound ¼ cup of the salt, ¼ cup of the sugar, and the rosemary, rind and pepper to a fine powder. Transfer to medium bowl, stir in vermouth and remaining salt and sugar.
  • 2
    Place two sheets of plastic wrap, long enough to enclose beef, overlapping by half on bench; spread with half the salt cure. Place beef on top, cover beef with remaining salt cure; wrap beef tightly in plastic, place on large deep tray.
  • 3
    Top with smaller tray or board; weigh down with bricks or food cans. Refrigerate 12 hours. Remove weights, turn beef over; replace tray and weights, refrigerate a further 12 hours.
  • 4
    Preheat grill. Place bread slices on oven trays; brush with oil, toast each side lightly.
  • 5
    Unwrap beef, wipe salt cure away; thinly slice beef. Spread sour cream over toast, top with beef, sprinkle with cress.


You need the freshest, best quality beef for this recipe. Use a vegetable peeler to remove strips of rind from the lemon before chopping.

More From Women's Weekly Food