GORDON RAMSAY ROASTED FILET OF BEEF WITH TOMATO AND TARRAGON DRESSING Serves 6 INGREDIENTS 1.2kg/ 2.

.6 lbs prime beef fillet (in one piece, cut from the thick end) Sea salt and black pepper 2 tbsp olive oil Few handfuls of rocket/ arugula leaves Tomato tarragon dressing: 500g (about 6) ripe plum tomatoes 5 tbsp homemade ketchup (see recipe below) 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard Few dashes of Tabasco sauce Juice of 1 lemon 2 tbsp balsamic vinegar 2 tbsp extra virgin olive oil 2 shallots, peeled and finely chopped Large handful each of tarragon and flat leaf parsley, chopped Homemade ketchup: 500g/ 17 oz chopped tomatoes 1 sweet onion 2 garlic cloves, chopped tsp fennel seeds tsp coriander seeds 300ml/ 10 fl tomato juice or water 50g/ 1.8 oz light brown sugar 1 tbsp red wine vinegar Few basil sprigs METHOD To prepare the homemade ketchup heat 1 tbsp olive oil in a saucepan and sweat the sweet onion with garlic over a medium-low heat for 46 minutes until softened. Lightly crush the fennel and coriander seeds and add to the vegetables with some seasoning. Cook, stirring, for half a minute, then add the chopped tomatoes, tomato juice or water, light brown sugar, red wine vinegar and a few basil sprigs. Simmer gently for 2530 minutes or until the mixture is thick and the tomatoes are soft and pulpy. Adjust the seasoning and sweetness, adding a little more sugar or vinegar if needed. Whiz in a food processor or blender to a smooth pure, then pass through a fine sieve into a bowl and leave to cool. To make the dressing, cut each tomato in half and squeeze out the seeds. Finely chop the flesh and place in a large bowl. Add the rest of the ingredients except for the herbs, and mix well. Season well

GORDON RAMSAY with salt and pepper to taste. Cover with cling film/ ceram wrap and chill for at least 20 minutes or until ready to serve. Heat the oven to 200C/Gas 6/ 390oF and preheat a roasting pan. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Heat a non-stick frying pan with a little olive oil. When it is very hot, add the beef and sear for 11/22 minutes on each side until evenly browned all over. Lightly oil the hot roasting pan. Transfer the beef to the roasting pan and place in the oven. Roast for 25 minutes for medium rare beef it should feel a little springy when lightly pressed. If using a meat temperature the internal temperature should be around145oF/ 63oC.Transfer the fillet to a warm platter and leave to rest for 10 minutes. Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the rocket/ arugula into the centre. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef. Accompany with new potatoes or roast potatoes if you like.