INGREDIENTS

INSTRUCTIONS

Start the confit of tomatoes earlier in the day to allow the tomatoes
to release their excess moisture. Sit the seasoned tomatoes in a dish
to catch the juices and leave them in a cool place for several hours
for the juices to flow.  Gently melt some beef dripping with a piece of
cinnamon stick. Rub 4  slices of oven botton bread with a cut clove of
garlic, drizzle with  beef dripping and allow to dry out until crisp
under a medium grill.  Cut each slice in half.  To make the pepper
marmalade: Simmer all ingrediets together until  soft and caramelised
and the flavours have mellowed. Drain the  tomatoes well and dry on
kitchen paper. Top the tomatoes with the  marmalade, drizzle with the
beef dripping and top with leaves of  golden marjoram. Allow to stand
for 2-3 hours again for the flavours  to blend.  Meanwhile drain the
capers well on kitchen paper and crush the garlic.  Blend the first
seven ingredients together in a blender, reserving 2  tsp for the beef
sauce. Gradually add the breadcrumbs and enough of  the oil to the rest
to make a thick but spreadable paste. Season the  fillet and sear on
all sides in a pre heated cast pan or on a  griddle. Top one long side
of the fillet with the tapenade crust.  Roast in a pre heated oven for
about 12 minutes and then rest in a  warm place for about a further
Whilst the beef is resting put the tomatoes in the oven to roast.
Serve the beef on a dollop of cauliflower purei and the tomatoes on
the crostini with some of the tomato sauce drizzled round. Add the
remaining tapenade to the beef sauce and serve with the beef.
Converted by MC_Buster.  Per serving: 759 Calories (kcal); 57g Total
Fat; (63% calories from  fat); 7g Protein; 66g Carbohydrate; 0mg
Cholesterol; 1344mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 5 Vegetable; 1/2  Fruit; 11 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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