Ingredients for 4 people 
400 g topside of beef Marinade
10 black peppercorns
5 mustard seeds
5 g coriander seeds
½ cinnamon stick
½ chilli pepper
1 clove
20 g ginger
1 star anise
50 g sugar
50 g salt
1.5 l water
4 tbsp olive oil
juice of ½ lemon coarse
sea salt
pepper
20 g summer truffle
1 bunch of rocket 

Method 
Bring all the spices, salt and sugar to a boil in the water, leave to cool. Place the beef inside and leave to marinate in the fridge for 24 hours. Remove the meat, dry well and cut into thin slices. Place the slices next to each other on a board, cover with cling film and flatten lightly with a meat tenderiser. Arrange the slices side by side on a plate. Mix the olive oil and lemon juice to make a vinaigrette. Drizzle over the slices of meat. Season with coarse sea salt and pepper. Finely grate the truffle over the top and garnish with finely chopped rocket leaves. 

“Culinary roller-coaster ride”, Peter Gaymann | Hans-Albert Stechl
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