Trim the beef fillet and discard any sinew. Crush the peppercorns, juniper berries, coriander seeds and cloves all together in a mortar until fine or whizzing it up in a spice / coffee grinder for 10 seconds. Press the mixture over the beef.
Heat a cast iron frying pan with a little olive oil. When the oil is hot and smoking fry the beef fillet all over for 1 minute. Don’t burn the spices. Take the beef out of the pan and drain it on a little kitchen paper. Allow the beef to cool.
Wrap the beef tightly in cling film and place it in the freezer to harden.
To slice the beef use a sharp knife and slice it as thin as you can. Lay a few slices per person down onto a serving plate. Sprinkle it with lemon juice and season with freshly ground pepper and salt.
Cut the cheese into small dice and mix it with the leaves. Sprinkle with a little more lemon juice and drizzle over the tarragon vinaigrette. Season with salt and pepper and toss lightly.
Divide the salad between the plates, placing the leaves in the centre on top of the beef. Drizzle wit a little more dressing and serve.