Ingredients

• 2 x 100g/3½oz beef fillet
• 2 tbsp olive oil
• 1 garlic clove
• sprig fresh thyme
• 2 bay leaves
• 3 sprigs fresh chevril
• 2 sprigs fresh flatleaf parsley
• salt and freshly ground black pepper
• 2 Portobello mushrooms
• pinch ground cumin
• salt and cracked white pepper
• 1 tbsp olive oil
• 160g/5½oz baby spinach leaves
• 3 tbsp vegetable stock
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 fresh plum tomatoes
• de-seeded and finely chopped
• 1 garlic clove
• finely chopped
• 100g/3½oz gruyere cheese
• grated

Directions

• Preheat the oven to 200C/390F/Gas 6.
• Roll up the beef fillets to form two cylinder shapes
• then wrap them tightly in cling film to hold the shape. Place in the fridge for 1-2 hours.
• Remove the beef from the fridge and take off the cling film
• taking care to keep the beef in a cylinder.
• Heat an ovenproof frying pan and add two tablespoons of the olive oil and add the garlic and herbs.
• Season the beef with salt and freshly ground black pepper
• then place in the hot pan of garlic and herbs and sear on the top and bottom
• until coloured.
• Transfer the pan to the oven and cook for 6-8 minutes
• or until cooked to your liking. Remove from the oven and leave to rest
• retaining the pan juices for later.
• Meanwhile
• for the mushrooms
• peel the Portobello mushrooms and place them in a small roasting tin. Season with the cumin
• salt and cracked white pepper
• then place in the oven to cook for ten minutes.
• Meanwhile
• for the spinach
• heat another frying pan and add one tablespoon of olive oil
• the spinach and the vegetable stock
• and cook until the spinach has just wilted. Season with salt and freshly ground black pepper.
• For the tomatoes
• heat a frying pan with the remaining one tablespoon of olive oil. Add the plum tomatoes and garlic and cook for 1-2 minutes. Season with salt and freshly ground black pepper.
• Preheat the grill to high.
• To serve
• place one mushroom on each of two plates
• topped with beef fillet
• spinach
• tomato and finishing with the gruyere. Place under the grill for 30 seconds until the cheese is just melted. Drizzle the juices from the steak pan around.