To prepare the tomato puree, preheat the oven to 450°F. 

In a roasting pan, toss the tomatoes with the olive oil, cloves and nutmeg, and season with salt and pepper. Roast until the tomatoes are blistered and dark in color, about 30 minutes. 

Transfer the roasted tomatoes and their juices to a stainless-steel pot, set over medium heat and cook until all of the juices have reduced. 

Transfer the tomato mixture to a blender and blend on high speed until smooth. Pass the tomato puree through a fine-mesh sieve; it should have the consistency of a thick sauce. Set aside.

To prepare the roasted mushrooms, keep the oven set at 450°F. 

On a baking sheet, toss the mushrooms with the olive oil and season with salt and pepper. Roast until the mushrooms are soft, about 12 minutes. 

Transfer the mushrooms to a cutting board. While they are hot, mince the mushrooms to make them spreadable. Transfer to a bowl and add the thyme, parsley and butter. Adjust the seasoning with salt and pepper. Set aside.

To prepare the cherry-currant glaze, in a saucepan over medium heat, combine the wine, currants, jelly, peppercorns and bay leaf and bring to a boil. Reduce the heat and simmer until the mixture has reduced to about 3/4 cup. Strain and refrigerate until ready to use.

To prepare the beef, season the sirloin with salt and pepper. In a large, heavy sauté pan over medium-high heat, warm the olive oil. Add the sirloin and sear on all sides. Transfer to a plate. Quickly add the garlic and thyme to the pan and cook, stirring constantly, for 1 minute. Add the wine and cook, stirring to scrape up any browned bits, until reduced by half. 

Prepare a sous vide machine for use according to the manufacturer's instructions. Preheat the water to 130°F.

Place the sirloin, butter and wine mixture from the pan in a vacuum-sealable bag. Using a vacuum sealer, seal the bag according to the manufacturer’s instructions. Place the bag in the 130°F water bath and cook for 2 hours. 

Remove the sirloin from the water and let rest in the bag for 5 minutes. Open the vacuum bag and cut the meat into slices.

To cook the potatoes, in a large pot, cover the potatoes with water and season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are very tender but not falling apart.

Meanwhile, let the tallow come to room temperature. Drain the potatoes and let air-dry for 3 to 5 minutes. Using a food mill set over a large bowl, puree the potatoes and tallow. Add the tomato puree, season with salt and pepper and stir well to combine.

To assemble the causa, spray two 9 1/2-by-13-inch cake pans with nonstick cooking spray and line with plastic wrap. Make sure that the plastic is pressed flat on the bottom and tightly pressed into the corners.

Transfer the potato puree to the prepared pans, making sure that the puree fills the corners and edges, and smooth the top. Add the mushroom mixture in an even layer, then wrap with plastic wrap and refrigerate overnight.

When ready to serve, unmold the chilled causa and cut into desired shapes. Top each with 2 slices of sous vide beef, drizzle with the cherry-currant glaze and serve.