Mix the olive oil, salt and pepper together in a small bowl and rub onto the fillet.

Heat the butter in a Le Creuset Signature Square Skillet Grill over high heat, swirling as the butter melts, to cover just the base of the pan. Add the rosemary sprigs. Sear the fillet on each side for 5-8 minutes, or until well browned. Remove from the pan and set aside to rest, covered with tin foil, for 15 minutes.

Make the jus by melting the olive oil and butter together in a small Le Creuset Saucepan over medium heat. Add the shallots and sauté for 5 minutes, or until cooked but not browned. Add the garlic and rosemary sprigs and cook for another 2 minutes.

Next, add the celery and cook until soft ? this should take about 8 minutes. Pour in the red wine and let the liquid reduce by half. Strain the vegetables and herbs out of the liquid, stir in the stock and again reduce by half (the right consistency is achieved when the sauce coats the back of a spoon).

Finally, whisk in the butter to form a glossy, syrupy jus.

To make the tomatoes, preheat the oven to 220°C. Place the tomatoes on a Le Creuset Rectangular Oven Tray and toss in the olive oil, seasoning, and thyme sprigs. Roast in the preheated oven for 20 minutes, or until cooked through and slightly charred. Serve whole or cut in half.

Carve the rested meat into thick slices and arrange on a black slate surface. Serve the tomatoes in a Le Creuset Heritage Dish and the sauce in a Le Creuset Ramekin.