• Preheat oven to 190C.
• Add beef trimmings to a small frypan over a low heat and cook slowly to render the fat. Set aside.

For the mushroom puree

• Sauté mushrooms and truffles with 40ml water in a frypan until cooked through. Transfer to a food processor, add half of the rendered beef fat and approximately 1 tablespoon water and blitz to form a smooth puree. Season with black salt and pepper and set aside.
• In a mortar, pound juniper berries, cloves, black peppercorns and black salt. Rub into the beef steaks.
• Place grape seed oil in a frypan and set over high heat. Add steaks to hot oil and sear the steaks all over. Transfer to the oven and cook until medium, about 8 minutes, or until cooked to your liking. Remove from steaks from pan, cover loosely and set aside to rest.

For the blackberry dressing

• Place steak pan over medium high heat and deglaze the pan with Sambuca and reduce to half. Add ½ cup water and half of the blackberries. Cook for 2 minutes and remove from heat. Add remaining half of the rendered beef fat, remaining blackberries and balsamic vinegar. Adjust seasoning. Set aside.

For the carrots

• Bring a saucepan of water to a boil over high heat. Add carrots and allow to simmer until tender. Drain and transfer to a bowl. Add chevre, and reserved blackberry dressing and toss to combine. Set aside.

For the black pudding

• Cook slices in a frypan until crispy. Set aside on kitchen paper.

To assemble

• Place black pudding in centre of plate. Cut beef into large cubes and divide between plates. Add carrots and a spoonful of mushroom puree.