Instructions: Start the confit of tomatoes earlier in the day to allow the tomatoes to release their excess moisture. Sit the seasoned tomatoes in a dish to catch the juices and leave them in a cool place for several hours for the juices to flow.

Gently melt some beef dripping with a piece of cinnamon stick. Rub 4 slices of oven botton bread with a cut clove of garlic, drizzle with beef dripping and allow to dry out until crisp under a medium grill. Cut each slice in half.

To make the pepper marmalade: Simmer all ingrediets together until soft and caramelised and the flavours have mellowed. Drain the tomatoes well and dry on kitchen paper. Top the tomatoes with the marmalade, drizzle with the beef dripping and top with leaves of golden marjoram. Allow to stand for 2-3 hours again for the flavours to blend.

Meanwhile drain the capers well on kitchen paper and crush the garlic.

Blend the first seven ingredients together in a blender, reserving 2 tsp for the beef sauce. Gradually add the breadcrumbs and enough of the oil to the rest to make a thick but spreadable paste. Season the fillet and sear on all sides in a pre heated cast pan or on a griddle. Top one long side of the fillet with the tapenade crust. Roast in a pre heated oven for about 12 minutes and then rest in a warm place for about a further 10 minutes.

Whilst the beef is resting put the tomatoes in the oven to roast.

Serve the beef on a dollop of cauliflower purei and the tomatoes on the crostini with some of the tomato sauce drizzled round. Add the remaining tapenade to the beef sauce and serve with the beef.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.