Wednesday 27 April 2011: Home Cured Fillet of Red Ruby Devon Beef
Red Ruby Devon Cattle are very specific to the South West of England. Some say possibly the best beef out there. It is definately of superiour quality.
We dry cure the fillet in a dark sugar and sea salt mix and add some spices too. Once it has cured for a few days we rinse off the salt mix and roll it in black pepper. It is served with a salad of pine nuts, capers and parmesan and a honey and mustard dressing. Mustard seeds are used in the curing too.