Pepper Crusted Beef With Cherry Tomatoes

1. 1

   Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil

2. 2

   Rub the meat with the mixture and place everything in a plastic bag for a couple of hours.

3. 3

   The tomatoes:.

4. 4

   While the meat is marinating, put together the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.

5. 5

   Dry the meat a bit by patting it with a paper towel and put in a frying pan sizzling with butter and oil. Continue to fry (or heat in an oven) until its core temperature reaches 130 F (55 C). At that time, take it away from the heat and let it sit.

6. 6

   Cut the parsnip in small pieces and boil them soft in salted and peppered water. Drain the parsnip and mix in the sour cream and make a puree.

7. 7

   To serve:.

8. 8

   Lay 10 salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and lay it on the top. Add the parsnip puree. Give it a couple of twists of fresh ground pepper before serving.

* Per serving · 4 servings · Values may vary.