220 gm (1 cup) raw sugar100 gm (1 cup) sea salt2 tspcoriander seeds, roasted2 tspfennel seeds, roasted1 tspblack peppercorns125 ml (½ cup) extra-dry vermouth500 gmbeef fillet, trimmed 245mm-thick slices of woodfired baguette60 ml (¼ cup) extra-virgin olive oil, for brushing24small sage leavesFor frying:olive oil
Combine sugar, salt and spices in a mortar and, using a pestle, grind to a coarse mixture, then add vermouth. Place a sheet of plastic wrap on a work surface, spread with half of the sugar mixture, place beef on top, cover with remaining sugar mixture, wrap tightly and place on a tray deep enough to catch any liquid. Top with another tray or board, weight with food cans and refrigerate for 6 hours.
Preheat oven to 200C. Brush bread with extra-virgin olive oil, season to taste with
sea salt and ground black pepper, place on an oven tray and bake, turning once, for 10 minutes or until golden, then cool. Crostini will keep stored in an airtight container for up to 2 weeks.
Heat 2cm olive oil in a frying pan to 180C and fry sage for 20 seconds or until crisp, then drain on absorbent paper.
To serve, unwrap beef and wipe off sugar mixture. Using a sharp knife, thinly slice, then arrange on crostini, top with a sage leaf.
Note You can serve this dish with our recipe