Serves 4-6 people

Season the meat with salt and pepper and set aside at room temperature for 1 hour.

Meanwhile, cook the eggs for 10 minutes. Drain, peel and leave to cool completely.

Once the eggs are cool, put them in a food processor with the remaining sauce ingredients and blend to a smooth sauce. Adjust the seasoning with salt, pepper and lemon juice. Refridgerate until using (at least 1 hour)

Brush the meat with olive oil and grill over a high heat for approx. 8 minutes, turning halfway through. Leave to cool completely, then refridgerate for at least 1 hour.

Once ready to serve, cut the meat into thin slices and arrange on a platter. Dollop some sauce over the meat, then decorate with caperberries and tarragon leaves.