Beef Fillet with Rocket Pesto, Candied Cherry Tomatoes and Almonds

Method

1. Heat a little oil in a pan and dissolve salt and sugar. Cut the cherry tomatoes in half and place them cut side down in the pan. Cook until they begin to caramelize, then deglaze with a splash of balsamic vinegar. Set aside.
2. In a blender, combine rocket, olive oil, a pinch of salt and pepper, almonds, fresh mint, a few ice cubes, lemon zest and lemon juice. Blend until smooth and creamy, adding more oil or a drop of water if needed.
3. Take the beef fillet out of the fridge at least one hour before cooking to bring it to room temperature. Season with salt on all sides.
4. Heat a generous amount of vegetable oil in a frying pan over high heat. Sear the fillet for 2 to 2.5 minutes per side, until a golden crust forms. Also sear the edges for about 1 minute each.
5. Turn the heat down slightly, add margarine or butter, garlic cloves, rosemary, and lemon thyme. Baste the fillet with the foaming butter for 1-2 minutes.
6. Remove the fillet from the pan and let it rest on a rack for 2 minutes.
7. Slice the fillet against the grain.
8. Spread the rocket pesto on a plate. Arrange the sliced fillet on top. Garnish with the candied cherry tomatoes, fresh rocket leaves, mint leaves, and crushed almonds.