Maple Beef “Gravlax” | Maple from Canada
Beef tenderloin gets the Scandinavian salmon treatment with a maple sugar-salt-spice marinade and served with a marvellous maple-mustard horseradish.
Ingredients
- 140 g (1/2 cup) coarse salt
- 65 g (1/2 cup) maple sugar
- 125 ml (1/2 cup) canola oil
- 2 g (1 teaspoon) pepper flakes
- 4 g (1 teaspoon) fresh ginger, chopped
- 4 g (1 teaspoon) ground star anise
- 1 A pinch of ground cloves
- 454 g (1 lb) trimmed beef tenderloin (ask your butcher)
- 8 g (2 tablespoons) grated horseradish
- Juice and zest of a lemon
- 15 ml (1 tablespoons) Dijon mustard
- 45 ml (3 tablespoons) maple syrup (preferably amber syrup for its rich flavour)
- Tabasco, to taste
- 250 ml (1 cup) 35% cream, whipped
- 20 g (1/4 cup) maple flakes
- Fresh fines herbes (chives, mint, parsley, oregano), to taste
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