Z Food

Sugar Cured Top Sirloin with Black Olive Oil

 
1 lb. Top Sirloin trimmed of excess fat
 
1 dessert spoon Coriander seeds
2 dessert spoons black peppercorns
1 tablespoon herbes de provence
2/3 cup brown sugar
1/3 cup kosher salt
2 tablespoons brandy
 
METHOD:
Combine the spices and herbs and grind coarsely in a spice grinder
Mix all of the ingredients together and roll the beef in the mixture
Place in a glass dish, cover with cling wrap and place in the refrigerator for 48 hours. Turn the beef each 12 hours
 
 
 
Black Oilve Oil
4ozs black olives
1/3 cup olive oil
1 clove garlic
Freshly ground black pepper
 
METHOD:
Blend all of the ingredients to a smooth paste. Allow to rest for at least two hours
To serve, wipe the cure from the beef and slice the beef into inch thick slices on the bias. Put a slice of beef on a slice of baguette and dress with the black olive oil

Serves six to eight as an appetizer

PAIRINGS:
This dish will pair well with the Hugo's Hill Cabernet Sauvignon, Landskroon Paul de Villiers Cabernet Sauvignon and Overgaauw Cabernet Sauvignon