300 g beef fillet, the middle cut, ideally long
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Sea salt and freshly ground pepper
Knob of butter
Serve with:
1 large pawpaw – sliced
4 peaches, halved, pitted and sliced
1 cucumber, cut into ribbons
400 g watercress, some stems removed
Vinaigrette:
1 tsp Dijon mustard
2 tbsp white wine vinegar
3 tbsp virgin olive oil
1 tsp honey to taste
Sea salt and freshly ground black pepper
1 tsp freshly chopped parsley