Cut the Picanha in small cubes, season with sea salt and green pepper corns, cook them on charcoal grill, until the fat caramelized.
Open the avocado, remove the stone and spoon them out from their skins. Place them in a mortar and pestle with the lime zest, lime juice, Thai basil leaves and chopped coriander, grind them around the mortar in a circular movement until you obtain a smooth puree. Keep in the refrigerator.
In a small casserole heat the crème fresh with mustard powder, fresh thyme leaves and apricots for 10 to 15 minutes in low heat. You must have a thick sauce and coated apricots.