Cut the crumb into cubes, add the chopped olives, almond powder, parsley, rosemary, oil, mustard and brandy to form a paste.
How to make the tapenade: mix the EVOO, honey, thyme, oregano, pepper, vinegar and capers. Put on the heat until the vinegar evaporates. Remove and add the pitted olives and anchovies. Blend.
For the Kadaif nests: Fray the strands of angel hair and form circles. Place on a silicone tray, brush with a little EVOO and bake at 220º until golden brown, about 5 minutes.
If sirloin: season with salt and pepper. Brown it on the oven tray with a little oil on all sides. Put it in a preheated oven at 240º for 20 minutes.
Remove and set aside.
Put the same oven tray on the heat, add a spoonful of flour and spread it out, add 1 glass of brandy, reduce and add 1 glass of stock, cook for a few minutes. Strain.
IF LOIN. Cut the loin in 2 lengthwise. Sear in a non-stick frying pan on all sides for about 12 minutes. Remove.
Brush with egg white, put the coating on the meat (tenderloin or sirloin), sprinkle with breadcrumbs and gratinate for a few seconds.