These are effectively very posh burgers. You take a rare beef tenderloin, add homemade relish and mustard mayonnaise, and sandwich it between two pieces of toasted ciabatta. Heaven! It’s very important to start the beef on the stovetop because meat that goes straight in the oven looks boiled rather than beautifully caramelized.

SERVES 4–6

INGREDIENTS

FOR THE STEAKS

• 1 ½ pounds beef tenderloin
• Sea salt and freshly ground black pepper
• Olive oil
• 1 head of garlic, cut in half horizontally
• 3-4 thyme sprigs
• Butter
• 1 head baby Boston lettuce

FOR THE SPICY TOMATO RELISH

• 2-3 tablespoons olive oil
• ½ red onion, peeled and finely chopped
• 2 red chilies, seeded and chopped
• 8 ounces mixed red and yellow cherry tomatoes, halved
• Sea salt and freshly ground black pepper
• 1-2 teaspoons sherry vinegar, to taste
• Small handful of shredded basil leaves

FOR THE MUSTARD MAYONNAISE

• 3 tablespoons good-quality mayonnaise
• 1 tablespoon grainy mustard
• Sea salt and freshly ground black pepper, to taste

FOR THE TOASTED CIABATTA

• 8-12 slices of ciabatta, about ½ inch thick
• 2-3 tablespoons olive oil
• Sea salt and freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Heat a large ovenproof frying pan until hot and add a glug of oil. Grind a generous amount of salt and pepper onto a board and roll the tenderloin in the seasoning.
3. Cook the tenderloin over high heat for 1-2 minutes on each side until gently colored all over, including the ends. Add the garlic and thyme sprigs, heat for a minute, then sit the beef on top of them. Add a couple of chunks of butter, spooning it over the steak to baste.
4. Place the beef in the preheated oven and roast for 15-17 minutes until rare or medium-rare. It should feel springy when pressed. Remove from the oven, cover loosely with foil, and leave to rest for 15 minutes, basting now and again with the juices from the pan.
5. Meanwhile, make the relish. Heat the olive oil in a large frying pan, add the onion and chilies, and cook over medium heat for about 5 minutes until softened. Stir in the tomatoes, then season with salt and pepper and cook for 6-8 minutes until the tomatoes are beginning to collapse. Add the vinegar and stew down over medium heat for about 6 minutes until reduced to a rough relish consistency. Remove from the heat, stir in the basil, and season well with salt and pepper. Tip into a serving bowl and set aside.
6. Combine the ingredients for the mustard mayonnaise. Spoon into a serving bowl and set aside.
7. To make the toast, heat a grill pan until smoking hot. Drizzle the sliced ciabatta with the olive oil, season with salt and pepper, and then grill for 1-2 minutes until golden on both sides. Repeat until all the bread is toasted and then place on a serving platter.
8. To serve, thickly slice the rested beef, place on a platter, and put on the table with the toast, mayonnaise, relish, and lettuce leaves to be assembled by your guests.