Ingredients

• 1 tbsp pine nuts
• 1 tbsp butter
• 25g/1oz Stilton
• small chunk bread
• small handful fresh herbs
• such as chervil
• chives
• parsley and sage
• leaves only
• 1 x 100g/3½oz piece beef fillet
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• ¼ savoy cabbage
• finely chopped
• 2 tsp wholegrain mustard
• 2 ripe tomatoes
• roughly chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the beef
• place the pine nuts
• butter
• Stilton
• bread and herbs into a blender and pulse to combine.
• Season the beef fillet all over with salt and freshly ground black pepper. Press the crust onto the beef to coat it.
• Heat the olive oil in an ovenproof frying pan over a medium-high heat and fry the beef crust-side up for 2-3 minutes.
• Transfer to the oven to finish cooking for 5-6 minutes
• or until the crust is golden-brown and the beef is cooked to your liking. Leave to rest for five minutes.
• For the warm cabbage and tomato salad
• heat the butter in a frying pan and gently cook the cabbage until tender. Add the mustard and tomatoes
• stir well to combine and warm through. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the cabbage salad onto a plate and top with the beef.