Method

Mediterranean vegetables

Preheat the oven to 230 °C.

Place the red pepper and tomatoes on one tray and the aubergine and courgettes on another. Season and drizzle with oil. Roast the red pepper until it has dark blisters. Remove the red pepper, place into a bowl and cover with plastic wrap to allow it to sweat for 10 minutes. Remove the tomatoes when they are charred and just beginning to burst. Remove the aubergine and courgettes when they are golden and slightly charred. Cut the red pepper into quarters, reserving its juice. Peel off the skins. To make a red pepper vinaigrette, combine the reserved pepper juice, lemon juice and about 30 ml olive oil.

Toss the veggies and dressing together and keep to one side while finishing the fillet.

Fillet

Reduce the oven temperature to 200 °C.

Trim excess sinew off the fillet and tie the thin side against the thicker side to ensure even cooking. Rub with olive oil and pepper. Sear all the sides in a hot pan until golden and caramelised. Transfer to the hot oven and roast for 20–30 minutes (20 for rare and 30 for medium-well). Allow to rest for 5 minutes before slicing.

Salsa verde

Place all the ingredients into a food processor and blend until it resembles pesto. Season to taste and add more olive oil if necessary.

To serve

Dollop the sliced fillet with salsa verde and serve with the roasted Mediterranean vegetables. You can accompany this meal with crusty bread or squashed roasted potatoes.