- 220 gm raw sugar (1 cup)
- 100 gm sea salt (1 cup)
- 2 tsp coriander seeds, roasted
- 2 tsp fennel seeds, roasted
- 1 tsp black peppercorns
- 125 ml extra-dry vermouth (½ cup)
- 500 gm beef fillet, trimmed
- 24 5mm-thick slices of woodfired baguette
- 60 ml extra-virgin olive oil, for brushing (¼ cup)
- 24 small sage leaves
- For frying: olive oil
- 1Combine 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.
- 2Preheat 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.
- 3Heat 2cm olive oil in a frying pan to 180C and fry sage for 20 seconds or until crisp, then drain on absorbent paper.
- 4To 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 for soave cups.