An Aussie Grassfed Beef and Lamb Charcuterie Board is a perfectly scrumptious and healthy way to start out the New Year!
I feel a bit guilty when serving charcuterie! You see, the processed meat that is commonly found on a charcuterie board is loaded with nitrates and sodium. My conflict comes from wanting to serve as much wholesome non-processed food as possible to my guests and family. It just so happened that during the winter holidays I watched my family and friends thoroughly enjoying my tasty AUSSIE LAMB LOIN and devour the AUSSIE GRASSFED BEEF TENDERLOIN, especially in sandwiches. That got me thinking, why not make my own charcuterie meats? Now I'm not talking about processing some complicated crazy time-consuming processed meat! I am talking an 8-minute Aussie Lamb Loin and a slow-roasted Aussie Beef Tenderloin that only takes 10-minutes of hands-on and can be made 1-2 days before the party! #OhYum
Now my guilt free conscience can enjoy my #BeAussome in 2019 party while my guests, family, and MY tummy can benefit from some healthy Aussie Grassfed Beef and Lamb! In closing, I want you to #OwnYourParty and have a very yummy New Year with health and happiness!
Aussie Grassfed Beef and Lamb Charcuterie Board
1 Aussie (3-pound) Aussie Grassfed Beef Tenderloin
1 Aussie Lamb Loin (can be cut from rack of lamb)
2 tablespoons smoked salt (Alderwood or Applewood Smoked Salt)
1/2 tablespoon coarse ground pepper or steak pepper and salt blend
1/2 tablespoon granulated garlic
1/4 teaspoon citric acid or lemon pepper
Olive Oil for Drizzling
Suggested for Charcuterie Board Accompaniments:
Fresh Fruit: Raspberries, blackberries, apples, tangerines, cherries, pomegranate
Dried Fruit: cherries, golden raisins, figs, apricots
Nuts: Roasted almonds, pistachios, pecans
Pickled: pickles, olives
Cheese: aged gouda, aged cheddar, fontina, brie
Toasted bread and crackers
Sauces: Creamy Horseradish Sauce, assorted mustards
Mix salt, garlic, and citric acid. Bring meat to room temperature before cooking. Sprinkle lamb loin with 1/2 tablespoon seasoning. Sprinkle beef tenderloin with remaining seasoning. The beef can be cooked 1-2 days before serving.
The lamb can be made one day in advance but is best when served the day it is cooked.
Aussie Grassfed Beef Tenderloin: Sprinkle beef with seasoning. Tie tenderloin at 1-inch intervals with butcher twine. Transfer to a wire rack set in a foil-lined rimmed baking sheet. This step can be completed and stored in the refrigerator the day before cooking.
When ready to cook beef: Heat oven to 225°F (107°C). Place baking sheet in center of oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours.
To finish the tenderloin sear under the broiler or in a skillet. Broiler: Adjust rack to 6-inches from broiler element and broil roast on all sides under high heat, rotating frequently. on high, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. To sear in a skillet, heat pan to medium-high and sear on all sides of roast, rotating every 2-3 minutes until the temperature is as stated above.
Transfer tenderloin to a cutting board and allow to cool. Once cooled, wrap in plastic wrap and refrigerate. When ready to serve, slice into 1/8-inch slices.
Aussie Lamb Loin: Drizzle with olive oil after seasoning. Heat a skillet over medium-high. Pan-sear lamb on all sides, about 3-minutes per four sides. Remove meat when the center of the lamb loin has reached 125°F-130°F. Let rest 10-minutes before slicing in 1/4-inch slices.
To prepare Charcuterie Board: Arrange sliced Aussie Grassfed Beef and Lamb in a decorative way on a large serving board. Add any charcuterie accompaniments as desired. Enjoy!
Check out these hashtags on social media: #BeAussome #OwnYourParty
For more Aussie Party Tips and Recipes: True Aussie Grassfed Beef and Lamb