2 cups sugar
2 cups kosher salt
12 whole black peppercorns, crushed
1 tsp crushed dried jalapeño powder or other hot chile powder
1 cup freshly squeezed orange juice
1/2 cup citrus-flavored vodka, such as Absolut Mandarin or Citron
1/2 cup olive oil
1 tablespoon low-sodium soy sauce
1 2-inch piece ginger root, minced (2 tbsp)
16 large mint leaves
1 pound / 500g center-cut beef tenderloin roast
Have ready a loaf pan in which the tenderloin will fit snugly; the meat must be buried in the sugar-salt mixture to cure properly. Line the pan with plastic wrap, allowing for enough wrap to hang over all sides of the pan.
Combine the sugar, salt, peppercorns and chili powder in a medium bowl; mix well. Add the orange juice, vodka, oil, soy sauce, ginger and mint leaves; mix well. Pour into the lined loaf pan.
Place the beef tenderloin in the loaf pan. Turn it over several times, rubbing the curing mixture all over the meat. Close the plastic wrap tightly over the top, then use a heavy can or clean brick to weight the meat. Refrigerate for 10 hours.
Remove the beef from the pan, brushing off the curing mixture. Use paper towels to pat the meat dry. Use fresh plastic wrap to tightly wrap the meat, then place it in the freezer for 30 to 40 minutes or until it is partially frozen. That will make the meat easier to slice. Discard the sugar-salt mixture.
About 30 minutes before you are ready to serve, cut the meat crosswise into very thin slices, using a mandoline if possible. Arrange the slices on a platter and let stand for 20 minutes or until the beef is at approximately room temperature.
Notes: The beef needs 6 to 8 hours’ curing time. It should be served within 1 day after the curing is complete.