For Citrus Dust
- 2 Florida oranges
- 1 Florida grapefruit
- 1 Lemon
- 2 cups kosher salt
- ¾ cup light brown sugar
- ¼ cup Florida orange zest, minced
- 1 lb. beef tenderloin, center cut, trimmed
- 2 cups Florida orange segments
- 4 cups frisée, cleaned
- 2 cups fennel, thinly shaved
- ¼ cup (60 ml) Florida orange juice
- ¼ cup extra-virgin olive oil
Zest oranges, grapefruit and lemon. Spread zest on layer of parchment paper; dry overnight. Grind zest in spice grinder into a powder. Reserve 1 teaspoon of Citrus Dust for garnish. Combine salt, brown sugar, orange zest and Citrus Dust in medium bowl.
Lay 12×12-inch square of plastic wrap on counter. Place 1/3 of salt mixture in center of plastic wrap; lay beef tenderloin on top. Place remaining salt mixture on top and sides of beef tenderloin, pressing to cover completely. Pull the plastic wrap tightly around the beef and seal. Place beef in zipper-topped plastic bag; seal. Place beef in refrigerator and cure for 24 hours, turning over every 8 hours. Remove beef tenderloin from plastic wrap; brush off all salt mixture. Slice beef thinly.
Place all ingredients in large bowl; toss gently to combine.
To serve, fan slices of beef tenderloin on serving plates; place salad mixture on top of beef tenderloin. Sprinkle reserved Citrus Dust around rims of plates.