Method

• 1.
  For the confit, cut a small cross in the base of tomatoes. Blanch in boiling water for 20 seconds. Drain. Place in iced water for 30 seconds. Peel immediately and place in a bowl. Warm balsamic, oil, garlic, eschalot and extra herbs in a pan over medium heat for 2 minutes. Pour over tomatoes. Leave to marinate for at least 2 hours. Cover and keep in fridge for up to 3 days until needed. Bring to room temperature before serving.
• 2.
  Preheat the oven to 180°C. Spread the chopped herbs on a sheet of baking paper. Brush beef with 2 tablespoons oil, season, then roll in herbs to coat. Heat remaining 1 tablespoon oil in a flameproof baking pan over medium-high heat. Seal beef, turning, for 3-4 minutes until evenly browned. Transfer to oven for 20 minutes for rare, or until cooked to your liking. (Alternatively, sear the beef on a hooded barbecue for 3-4 minutes, then cook with the hood down for 20 minutes). Rest the beef for 5 minutes.
• 3.
  Loosen the aioli with 1-2 tablespoons hot water until a pouring consistency. Spread a little tapenade on each plate.
• 4.
  Thickly slice the beef, then transfer to plates. Top the beef with some confit tomatoes, drizzle with the aioli, then garnish with micro herbs or rocket leaves. Serve with the remaining tomatoes and aioli.