(for 4 people)

Marinade:

Ingredientse:

• 100ml oil
• 200ml Rose
• tablespoon French mustard
• fresh thyme
• 2-3 bay leaves
• crackled black pepper

Method:

Simply mix all ingredients together, roughly chop thyme and add bay leaves which have been slightly crushed.

Sauce:

Ingredientse:

• 100ml rose
• fresh thyme
• 50g butter
• crackled black pepper
• 4 egg yolks

Method:

Reduce the rose with the thyme in it by half, then let it cool. Leave butter out to soften, separate four eggs, place the yolks in a stainless steel bowl with about 25ml of reduction over a double boiler. Cook the mix using a whisk until it is light and frothy, add butter and season to taste.

Method:

Place fillet in marinade for one to two days. To cook, seal in hot pan on all sides, then place in oven at about 180°C until the fillet just sets past medium-rare.

Take out and place in a warm to hot place to let the meat relax and this time it will continue to cook slightly – about 5 minutes should do. Have sauce made in advance. Slice meat to about 1 ½ centimetre slices, place the soboyon sauce to cover about ½ of your plate (hot of course!). Fan the meat slices on the other 1/3 of your plate so it just overlaps the sauce. Serve with vegetables or salad, or garnish the plate with a turned mushroom, one poached baby spring onion and several sprigs of fresh thyme and serve vegetables separately.