Ingredients
- 600 g beef tenderloin
- 2 tbsp salt
- 2 tbsp sugar
- 1 tsp pepper, coarsely ground
- 1 tsp thyme
- 1 l water
- 1 l cleaned mushrooms, preferably chanterelles (nice-looking and preferably not too large)
- 1 carrot, cut into sticks
- 1 red onion, in slices
- 1 chili pepper
- 150 ml pickling vinegar (7%)
- 90 g brown sugar
- 300 ml water
- A pinch of salt
- 125 g Snøfrisk® Natural
Pickling brine:
Here is how you do it
Trim fat and tendons from the meat. Mix the salt, sugar, and spices. Then turn the meat in the mixture. Place the meat on a rimmed dish and cover with aluminium foil and cling film. Refrigerate the meat for 4-5 days and turn it a couple times per day. Scrape off the spices and cut the tenderloin into thin slices before serving. Bring the water to a boil, then add the mushrooms and carrot sticks. Allow it to boil for 2 minutes. Drain the water, then let it cool. Place in a jar together with onions and pieces of chili.
Bring the ingredients for the pickling brine to a boil and stir until the sugar is dissolved. Let it cool and pour into the jar. Keep cool and preferably refrigerate. Cut the meat into thin slices and place dollops of Snøfrisk® on top, together with freshly ground pepper, Maldon salt flakes, pickled chanterelles, then garnish with lettuce.
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