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1
Marinate the beef at least two days before you eat this.
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2
Put the tamari the first amount cider vinegar the chilli and six cloves of garlic into a blender and puree to a fine consistency for 30 seconds.
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3
Lay the fillet in a long dish just large sufficient to hold it and pour the marinade over it cover with cling film and place in the fridge.
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4
Every 12 hrs turn the beef over to expose all of it to the marinade.
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5
It can be left to marinate for up to a week.
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6
Just before you cook the beef take it out of the marinade and drain well then dry with a cloth.
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7
Cut it into six equal pcs and leave to sit till youre ready to cook it.
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8
Put the remaining garlic the seed mustard the second amount of cider vinegar salt pepper and extra virgin olive oil into a food processer puree for 30 seconds and pour into a large bowl.
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9
Bring a large pot of salted water to the boil add in the chard and stir well.
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10
After 30 seconds add in the courgettes and stir and after 1 minute drain it all through a colander.
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11
(The chard and courgettes can be steamed if you prefer.)
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12
Tip the warm vegetables into the bowl with the garlic dressing and stir well stir in the beetroot and leave the bowl in a hot place.
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13
Now heat up a grilling skillet or possibly a grill to a high heat.
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14
Lightly oil the fillet on the cut sides and for the best flavour grill for no more than 2 min on each side.
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15
As its marinated the beef wont need a lot of cooking but if desired your meat well done then cook it so.
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16
Just remember which the more you cook the more you will lose the exquisite succulence and flavour of this dish.
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17
Serve the grilled beef on top of the hot chard salad and dollop the pesto on top of which.
