Method

• 1.
  Preheat oven to 180°C.
• 2.
  Brush beef with olive oil and season generously with salt and freshly ground black pepper.
• 3.
  Wrap tightly in cling film to make a round shape. Freeze for 30 minutes (this will make it easier to slice).
• 4.
  Meanwhile, brush the baguette slices with olive oil and lay on a baking tray. Cook for 10 minutes or until golden and crisp. Set aside.
• 5.
  Place a large frypan over high heat until smoking.
• 6.
  Remove beef from freezer. Discard cling film.
• 7.
  Add 2 tbs oil to the pan then cook beef, turning, for 3-4 minutes so the outside is scorched but the inside is raw. Set aside.
• 8.
  Wipe the pan clean and then heat remaining 1/3 cup (80ml) oil over medium-high heat. Add the capers and cook for 2-3 minutes until crisp. Drain on paper towel.
• 9.
  Reserve the oil from the pan and place in a jug. Add the Dijon, lemon juice and honey. Season to taste.
• 10.
  Thinly slice the beef and arrange on a platter. Scatter over crisp capers and drizzle over the dressing. Top with pecorino, celery leaves and herbs.
• 11.
  Serve with crisp bread.