Instructions: 1. Grind the spices fairly coarsely.

2. Trim the beef of all fat and sinew. Salt lightly and rub with a little of the oil. Press the spices into the long surfaces of the beef.

3. Heat a large cast pan or griddle until evenly hot and then sear the beef on all sides.

4. Sit the fillet in a small deep container into which it fits comfortably.

Crush the garlic with the blade of a knife and add to the beef. Pour over the mix of oils and put the beef in the fridge to marinate for a day, turning it from time to time.

5. When ready to cook - preheat oven to 250 c / Gas Mark 8. Remove beef from marinade and press extra spices along the top edge to make a nice crust.

6. Roast in preheated oven for 12 to 15 minutes depending on the thickness of the fillet and then rest in a warm place for a further 12 - 15 minutes.

This gives medium / rare beef. Leave longer if you prefer it more well cooked.

7. Prepare the roasted vegetables by cutting into batons, the tomatoes in half and leaving the garlic whole in its skin.

8. Roast in the hot oil and butter mix starting with the potato batons and the garlic and getting them under way before adding the rest. Leave the tomatoes until the very last. Season.

9. At the last minute quickly stir fry the spinach. Slice the beef and arrange on the spinach with the vegetables around.

10. Drizzle the dressing over.

Dressing

11. To the beef juices in the roasting tin add 1/2 the marinade, 1 tbsp aged balsamic vinegar and a good dash of soy sauce.

12. Whisk together over the heat to amalgamate.

13. Adjust seasoning, adding a pinch of sugar if necessary. Remove from the heat and throw in a good handful of freshly chopped chives.

14. Possibly serve with a good dollop of horse raddish

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