Serves 6


80g dry-aged top blade of beef, cut into a loin

Soft butter, for cooking

Reindeer lichens

Fennel salt

Lacto-fermented gooseberries



Take the meat out of the fridge at least one hour before cooking. Brush the meat lightly with butter and cook it in a frying pan or skillet, then place it somewhere warm but not hot to rest. Put a small piece of the reindeer lichen on a stone or plate. Slice the meat in thin, square slices and place on top of the lichen. Season the meat with a little fennel salt and a few slices of fermented berries.


Find more about Magnus Nilsson here