Copper Bar Ranch Sirloin Steak, Salt & Juniper Roasted Beets, Cured Wild Berries, Buttermilk Creamed

Ingredients

• 8 large egg whites
• ½ cup cornstarch
• 4 ounces fresh ginger, washed, thinly shaved
• ¼ cup tamari soy sauce
• 1/4 cup sugar
• 3 1/2 to 4 pound boneless sirloin steak
• Kosher salt and freshly ground black pepper
• 36 ounces mixed wild berries, such as blackberries or blueberries, stemmed and rinsed, allow to air dry
• 2 tablespoons plus 1 teaspoon kosher salt
• 1 teaspoon caraway seeds, lightly toasted, cracked fine
• 2 pounds kosher salt
• 2 cups cool water
• 1 ounce juniper berries
• 2 to 3 star anise, crumbled
• 12 medium sized beets, about 4 ounces each, washed well
• 4 ounces grated fresh horseradish, peeled and grated on a microplane
• 1 tablespoon kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon dry mustard powder
• 1/4 cup white balsamic vinegar
• 8 ounces creme fraiche
• 10 tablespoons sour cream
• 1/2 cup thick buttermilk
• 2 teaspoons kosher salt