Difficulty: Level 2
Trim and chill the rump steak until firm, then slice thinly using a meat slicer. Arrange the slices on a large plate, cover with plastic wrap, and refrigerate until ready to serve.
Just before serving, drizzle with hazelnut vinaigrette, season evenly with freshly milled pepper and fine salt, then sprinkle with chopped hazelnuts and black sesame seeds.
Place a small salad of fresh herbs, dressed with hazelnut vinaigrette, in the center. Finish with a touch of Guérande salt and mignonette on the side.
