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 ½ 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 ¼ 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
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