Marinated Beef with Roasted Cherry Tomatoes

SERVES: 4

Preparation time: 10 minutes, plus marinating overnight

Cooking time: 25 minutes (for rare), plus cooling

Total time: 35 minutes, plus marinating overnight and cooling

1 large garlic clove, crushed

1 medium red chilli, seeded and finely chopped

2 tbsp grainy mustard

100 ml (3½ fl oz) balsamic vinegar

500 g (1 lb 2 oz) piece fillet steak, topside or top rump

Olive oil, for searing

FOR THE ROASTED CHERRY TOMATOES:

1 tbsp olive oil

600 g (1 lb 5 oz) cherry tomatoes, on the vine

Handful basil leaves

Salt and freshly ground black pepper

Place the garlic, chilli, mustard and vinegar in a shallow dish and mix well. Add the beef, turning to coat it in the marinade. Cover and chill overnight, turning occasionally.

Pre-heat the oven to 200°C, gas mark 6. Remove the meat from the marinade and dry off the beef with kitchen paper. Discard the marinade.

Heat a little olive oil in a large frying pan. Sear the fillet on a high heat until browned all over. Place in a non-stick roasting tin and cook for 25 minutes for rare, 35 minutes (medium) or 40 minutes (well done). Leave to cool, store in the fridge until ready to transport, but serve at room temperature.

Meanwhile, prepare the cherry tomatoes. Put the oil in a roasting tin and add the tomatoes; turn to coat them in the oil. Roast for about 25 minutes until tender. Season to taste. Leave to cool.

To transport, wrap the beef in foil or place in a plastic box. Transport the tomatoes in a separate container and sprinkle with torn basil leaves just before serving.