A Norwegian Christmas buffet classic found on matprat.no
Curing beef is simple and tastes delicious too! Here is a how you cure it. Perfect for evening snacks with a good mustard dressing and some pickles. And, of course, perfect for the Christmas buffet.
500 g [1,1 lb] fillet of beef
1 1/2 tablespoon salt
1 1/2 tablespoon sugar
1 teaspoon of coarsely ground pepper
4 stems of fresh rosemary, or other fresh herbs
2 tablespoons ravigott sauce *
2 tablespoons rough mustard
2 tablespoons mayonnaise
2 tablespoon vegetable oil
1/2 tsp salt
1/4 teaspoon coarsely ground pepper
* Mix one boiled egg yolk and 1 teaspoon of mustard as base for the sauce. Stir in 2 tablespoons vinegar, 2 tablespoons oil and salt and pepper to taste. Finely chop fresh chervil and mix in just before serving. If you do not get hold of chervil, both fresh flat leafed parsley or thyme can replace it.
This is what you do
 Cut away any membranes from the fillet. Mix together salt, sugar and coarsely ground pepper and sprinkle half of the mixture over the meat. Rub it in well
 Sprinkle a tablespoon of the mixture at the bottom of a porcelain mould with good edges. Place the meat in the mould and sprinkle it with the rest of the mixture. Then add a few twigs of rosemary.
 Cover the mold with plastic foil.
 Put a small chopping board on the meat and place a bag of salt or something similar on the board to apply a light pressure. Put the dish in a refrigerator and let it stand for 3-4 days. Turn the meat once a day.
 Mix ravigott sauce, coarse mustard, mayonnaise and sour cream in a bowl. Season with salt and pepper to taste. Let the sauce rest an hour before serving.
 Server thin slices of cured beef with mustard dressing, wholemeal bread, dairy butter and pickles.