I'm so happy with how this turned out! Dried beef done in this manner is a European staple, and who knew it was so easy? The biggest ingredient is time. It will not be ready before 4-6 weeks. You can flavor simply with salt and pepper, as I did, or as per your preference with garlic powder, paprika, dried herbs, etc.
Ingredients:
750 g beef tenderloin
750 g coarse sea salt
Spices to coat, optional
Method:
Put a thick layer of salt in a rimmed dish, place the beef on top, then coat the beef with the remaining salt, pressing well on the sides to ensure full coverage. Refrigerate 24 hours.
Next day, wipe or wash off the salt then dry the meat very well, patting with a clean kitchen towel. Coat the meat with the desired spices (can be as simple as roughly cracked black pepper, or include paprika and garlic powder), then wrap the meat in a new clean kitchen towel, put on a plate, and refrigerate for 4-6 weeks. Change the towel in case you see it gets dirty from water absorption.
Slice thinly and serve.
صحة و عافية
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