You will need:
1,8 pound/ 800 g sirloin of beef
2 tablespoons salt
2 tablespoons sugar
1 ½ tablespoon coarsely ground pepper
½ teaspoon crushed dried basil
1 tablespoon ravigote sauce*
2 tablespoons mustard
2 tablespoons mayonnaise
2 tablespoons sour cream
½ teaspoon salt
¼ teaspoon coarsely ground pepper
|* Ravigote sauce
2 tablespoons white wine vinegar
4 tablespoons neutral oil
2 tablespoons extra virgin olive oil
1 teaspoon French mustard
fresh chervil, salt and pepperHard boil the egg. Mix the cooked egg yolk and mustard as a base for the sauce. Stir in vinegar, oil, salt and pepper.
Finely chop chervil and mix in just before serving. If you can’t obtain chervil, both fresh flathead parsley or thyme can replace it.
Trim the meat of fat and membranes. Mix salt, sugar and spices.
Flip the meat in the mixture and place on high rimmed plate.
Cover with plastic wrap and set it cold.
Let the meat rest for 2-4 days. turn it a few times a day.
Scrape away the spice and cut the fillet into thin slices.
Mix ravigote sauce, mustard, mayonnaise and sour cream in a bowl.
Season with salt and pepper. Let the sauce rest to let the tastes mix properly an hour before serving.
Server cured sirloin of beef with mustard dressing. pickled onions and wholemeal bread. Sour cream with a little cranberries jam tastes good with it too!
Tip: You can also cure fillet of pork, lamb or reindeer the same way.