Port Wine Cured Veal Fillet

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1,5 pound / 700 g fillet of veal
0,2 pint / 1 dl sugar
0,4 pint / 2 dl salt
0,3 pint / 1.5 dl of port

8 portions

Mix salt, sugar and port wine, pour it in a plastic bag and place the fillets in the mixture.

Allow to mature for two days at refrigerator temperature.

Turn the fillets 2 – 3 times a day.

Take it out of the bag, dry it, and cut it into thin slices.

Serve with sour cream, a little salad and toast.

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