Take the meat out of the fridge approx. 30 mins. prior to cooking. Peel and finely chop the shallot and garlic. Thinly slice the celery, remove the seeds from the chilli and chop finely.
Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the berries, sugar and balsamic, cover and simmer for approx. 2 mins.
Mix the celery and chilli in with the berries, season with salt.
Cook the rice (uncovered) in boiling salted water over a medium heat for approx. 15 mins. Drain the rice.
Thinly slice the celery. Finely chop the parsley and dill, mix both into the rice along with the butter.
Season the meat, cover and grill over/on a medium heat (approx. 220 °C for approx. 1½ mins. on each side. Remove the meat from the grill, cover with foil and leave to rest for approx. 10 mins. Carve the meat, serve with the rice and salsa.