Using a well-scrubbed sharpening steel or some other thick, pointed tool, pierce the beef fillet through the centre, rotate the sharpening steel so as to create a 1 cm (1/2 inch) wide hole.

Combine the thinly sliced basil leaves with the sun-dried tomatoes. Using your fingers, fill the hole with the basil-tomato mixture.

Heat the oil in a heavy, shallow fireproof casserole over high heat. When the oil is hot, sear the fillet until it is well browned on all sides -- 3 to 5 minutes. Transfer the casserole to the oven. For medium-rare meat, roast the beef for 25 to 30 minutes or until a thermometer inserted in the meat registers 60"C (140"F). Remove the fillet from the oven and let it rest until it is cool -- about 45 minutes.

Cut the tops off the cherry tomatoes. With a melon baller or a small spoon, scoop out the seeds. Using a piping bag or a spoon, fill the tomatoes with the puree.

Carve the beef into 5 mm (1/4 inch) thick slices and transfer them to plates or a platter. Arrange the filled tomatoes around the slices of beef and serve the meat

at room temperature.