Beef tenderloin cured in olive oil

1 kg beef tenderloin
½ kg sea salt
½ kg sugar
1L Lagarde olive oil
2 g black peppercorns
1 bunch parsley
20 cc balsamic vinegar

Place the meat in a bowl and cover with salt and sugar, put something heavy on top to keep the bowl sealed completely and leave in the refrigerator for four hours. Remove the meat, wipe it with dry paper towel and place in a covered container with olive oil for 12 hours.

Cut into thin slices and serve on toast with olive oil, fresh parsley and drizzles of balsamic vinegar.