Cured Beef Tenderloin Bruschetta

* wrap a bay leaf and sprigs of sage, thyme, and parsley around a carrot and tie with string

For Cured Beef: In a bowl, mix together the salt, sugar, spices, herbs, and lemon zest. Add beef and rub all over with curing mix.

Transfer to a plastic bag, ensuring the beef is coated with the mix, and allow to cure for 2 days minimum in the refrigerator, turning occasionally.

Remove the meat from the cure, quickly rinse to remove the salt and spices, and pat dry with a paper towel.

Note: To make it easier to finely slice the cured beef, use a slicing machine or freeze the beef overnight, or until firm.

For Mayonnaise: Place the wine, herb bouquet, peppercorns, and juniper berries in a small saucepan, set over medium-high heat, and reduce until 2 tablespoons remain. Take care toward the end of the reduction so the wine does not burn.

Strain through a fine sieve, and set aside to cool. Stir the wine into the mayonnaise.

For Bruschetta: Rub the grilled bread with the garlic, spread with red-wine mayonnaise, and top with a thin slice of beef and shaved cheese.