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
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
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

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