300g sirloin beef (barrel shaped)
4 cloves garlic
2 sprigs thyme
6 juniper berries
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
50ml olive oil
50ml canola oil
seasoning, to taste
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.