Juniper berries add a sharp, unusual flavour to this dish.


  • 400g fillet of beef (frozen and sliced very finely)

  • 10g peppercorns

  • 10g juniper berries

  • 10g coriander seeds

  • 2 cloves

  • Olive oil, for frying and sprinkling

  • Salt and pepper

  • 240g Roquefort cheese

  • 50g mixed salad leaves

  • 4 tsp tarragon vinaigrette


  • 1.

    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.

  • 2.

    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.

  • 3.

    Wrap the beef tightly in cling film and place it in the freezer to harden.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

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