Ingredients

· 4 beef fillets

· 2 garlic cloves, chopped

· ½ teaspoon dried chilli flakes

· 2 teaspoon thyme leaves

· 60 ml olive oil

· 400 g beef fillet, trimmed

· 4 roma tomatoes, halved

· Onion jam, to serve

· 4 crusty bread rolls, toasted

· 2 cups rocket

· 125 g balls buffalo mozzarella, torn

· 150 g aioli or whole-egg mayonnaise

· 40 g shaved parmesan

Method

Preheat the oven to 120°C. Combine garlic, chilli flakes, one teaspoon thyme and two tablespoons oil in a bowl and season. Add beef, turning to coat well, then stand for an hour to marinate. Place tomatoes, cut-side up, on a baking tray and drizzle with remaining olive oil. Season and sprinkle with remaining thyme. Roast for one hour or until tender, then set aside to cool. Increase the oven to 200°C. Heat a frypan over high heat. Sear beef, turning, for five minutes until browned on all sides. Transfer to the oven and roast for 10-12 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 10 minutes, then thinly slice. To serve, spread onion jam on the base of each roll. Top with tomato, beef, rockets and mozzarella. Drizzle with aioli and top with parmesan, then place the bun top.