Nutrition Facts
4 servings
4
Beef Gravlax Recipe
And what if we adapted the salmon gravlax to beef? It's nothing simpler. You get something that resembles cured beef. Serve it in slices as an appetizer or to enhance a small salad with cherry tomatoes. Do not add soy sauce or other embellishments that would ruin the tenderness of the beef tenderloin.
Ingredients
150 Beef tenderloin (1.5 cm thick)
1 Brown sugar
1 Flaky sea salt
1 Thyme
2 Fresh ginger
Directions
1
48 hours in advance, mix the salt, sugar, and dried thyme leaves. Spread this mixture on the meat, on both sides. Press to make it penetrate. Buy a piece of beef like a tournedos. The surface is flat and even, allowing the seasoning to penetrate well.
2
Place the meat in a small shallow container and cover it with plastic wrap. Place in the refrigerator for 36 hours: after 12 hours, discard the accumulated juices and turn the piece of meat. Repeat this process 12 hours later and again after another 12 hours.
3
After 36 hours, rinse the meat under a stream of cold water to remove the salt and sugar, and pat it dry with paper towels. Keep it wrapped in film and wait for another twelve hours.
4
Grate the ginger onto the meat and work it in with your fingers.
5
To finish, with a sharp knife, slice the meat and serve these slices with a glass of good red wine. Or mix these slices into a salad.
Ingredients
Ingredients
150 Beef tenderloin (1.5 cm thick)
1 Brown sugar
1 Flaky sea salt
1 Thyme
2 Fresh ginger
Directions
Directions
1
48 hours in advance, mix the salt, sugar, and dried thyme leaves. Spread this mixture on the meat, on both sides. Press to make it penetrate. Buy a piece of beef like a tournedos. The surface is flat and even, allowing the seasoning to penetrate well.
2
Place the meat in a small shallow container and cover it with plastic wrap. Place in the refrigerator for 36 hours: after 12 hours, discard the accumulated juices and turn the piece of meat. Repeat this process 12 hours later and again after another 12 hours.
3
After 36 hours, rinse the meat under a stream of cold water to remove the salt and sugar, and pat it dry with paper towels. Keep it wrapped in film and wait for another twelve hours.
4
Grate the ginger onto the meat and work it in with your fingers.
5
To finish, with a sharp knife, slice the meat and serve these slices with a glass of good red wine. Or mix these slices into a salad.
Notes
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