Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil
Rub the meat with the mixture and place everything in a plastic bag for a couple of hours.
While the meat is marinating, put together the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.
Dry the meat a bit by patting it with a paper towel and put in a frying pan sizzling with butter and oil. Continue to fry (or heat in an oven) until its core temperature reaches 130 F (55 C). At that time, take it away from the heat and let it sit.
Cut the parsnip in small pieces and boil them soft in salted and peppered water. Drain the parsnip and mix in the sour cream and make a puree.
Lay 10 salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and lay it on the top. Add the parsnip puree. Give it a couple of twists of fresh ground pepper before serving.