Ingredients

Method

• 2 T coriander seeds
• 1 t black peppercorns
• 2 T cloves
• A few sprigs thyme
• g 800 free-range beef sirloin
• 2 T wine or grape vinegar
• A few drops olive oil
For the sheba:
• 4 ripe tomatoes, diced
• 1½ T tomato paste
• 1 x 5 cm piece ginger
• 1 clove garlic
• 1 red chilli
• Sea salt and freshly ground black pepper
• A pinch sugar
• 1 t balsamic vinegar
• ½ cup white wine
To serve:
• 300 g cucumber, peeled and sliced julienne
• White grape vinegar
• Sea salt and white pepper, to taste
• 4 free-range egg yolks
• 4 smoked fleur de sel flakes
• 1 mielie, chargrilled
• Pickled onion, sliced

Method

Ingredients

Dry fry the coriander seeds, black pepper and cloves until fragrant, then grind the spices and stripped thyme leaves to a fine powder using a mortar and pestle or coffee grinder.

Finely dice the sirloin using a very sharp knife. Add the spices, vinegar and olive oil and mix. Cover, chill and marinate for 1 hour.

In a saucepan, combine all the ingredients for the sheba. Bring to a boil, then simmer for 5 to 10 minutes. Season, then blend into a smooth sauce. Strain and keep warm.

Dress the cucumber in vinegar, salt and white pepper, to taste.

Mould the sirloin into rounds on 4 plates. Top each with an egg yolk and fleur de sel flake. Spoon the sheba around the meat, then add mielie kernels, pickled onion and cucumber.