Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil and the ABSOLUT PEPPAR.
Rub the meat with the mixture, and leave everything to marinate in a plastic bag for a couple of hours.
While the meat is marinating, prepare the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.
Dry the meat by patting it with a paper towel, and put in a frying pan sizzling with butter and oil. Continue to fry (or cook it in the oven) until its core temperature reaches 130 Fahrenheit (55 Celsius). At that time, remove it from the heat and let it rest.
Cut the parsnip in small pieces and boil it soft in water with salt and pepper. Drain the parsnip and mix in the sour cream to make a purée.
Arrange ten salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and arrange it on the top. Add the parsnip purée. Add a couple of twists of freshly ground pepper before serving.