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Trim the silver skin and fat from the beef. Tie at intervals with kitchen string. Pour the stock into a saucepan just large enough to hold the beef and add pepper to taste. Bring to the boil, add the beef and boil gently for 3 minutes. Reduce the heat to a bare simmer, cover and cook very gently for 30 minutes (the liquid should barely tremble-do not allow to boil). Remove from the heat and leave for 5 minutes. Lift out the beef, wrap in foil and allow to cool. Strain the stock and store in the refrigerator for use in other recipes. Slice the beef thinly and arrange the slices on a platter. Spoon the tapenade over the beef and garnish. Serve immediately or cover with cling film and refrigerate; bring to room temperature before serving. |