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Bøf de narval: recipe illustration
Meat

Bøf de narval

In Greenland, narwhal is eaten as a seared steak, its dark, dense flesh reminding people of beef. It is savoured rare, drizzled with melted butter, alongside family meals and celebrations.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Take the meat out of the fridge 20 minutes before cooking and cut it into slices 2 cm thick.
  2. Season the slices with salt and pepper on both sides just before cooking.
  3. Melt half the butter in a very hot cast-iron pan until it foams.
  4. Sear the steaks for 1 to 2 minutes per side so they stay pink in the centre.
  5. Keep the steaks warm and fry the sliced onion in the remaining butter until golden.
  6. Plate the steaks with the onion and the cooking butter, then serve straight away with boiled potatoes.

Variations and tips

Roasted version. After searing, put the meat in the oven at 180 °C for 10 minutes for more even cooking.

Using what you can find here. Beef rump steak has a texture and flavour very close to narwhal.

More ideas

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Original Ecomely recipe.