Serving size: Serves 6
Cuisine type: French
Special options: Gluten free

INGREDIENTS

Marinade
300g sirloin beef (barrel shaped)
500g salt
250g sugar
4 cloves garlic
2 sprigs thyme
6 juniper berries

Dressing
100g hazelnuts
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
50ml olive oil
50ml canola oil
seasoning, to taste

Garnish
½ bunch red baby beetroots (cooked), cut into quarters
½ bunch yellow baby beetroots (cooked), cut into quarters
2 figs, cut each into 6
50g parmesan, shaved
1 head curly endive, picked
25ml canola oil

METHOD

To marinate beef, crush aromatics in mortar and pestle. Combine crushed aromatics with salt and sugar. Totally submerge beef into salt and sugar. Mix and leave for 6 hours.

For dressing, toast and peel nuts. Crush 2/3 of the nuts. Add mustard to nuts and combine. Transfer to clean bowl and whisk in both oils. Finish with sherry vinegar.

Wash beef thoroughly. Heat fry pan. When hot, add canola oil. Place beef in pan and brown, turning constantly for 1 minute. Cool meat. Cut into 24 thin slices. Mould each slice between thumb and forefinger into a round. Place 6 rounds on each plate in a circle. Spoon over dressing. To finish, scatter remaining ingredients over beef.