Cooking Instructions:

Preheat your oven to 400°F (200°C). Season the beef fillet generously with salt and pepper on all sides. In a small bowl, mix together the olive oil, chopped sage, and oregano to create a herb paste. Rub this mixture all over the beef fillet.

Heat a large oven-safe skillet over medium-high heat. When hot, add the beef fillet and sear it for about 3-4 minutes on each side until it develops a golden-brown crust. Once seared, transfer the skillet to the preheated oven and roast for approximately 15-20 minutes for medium-rare, or until it reaches your desired doneness.

While the beef is roasting, prepare the seasonal vegetables. In a separate skillet, melt the butter over medium heat. Add the spinach and sauté until wilted. Then, add the artichoke hearts and cherry tomatoes, tossing them gently with the balsamic vinegar for flavor. Cook for an additional 3-4 minutes until the vegetables are heated through.

Once the beef is done, remove it from the oven and let it rest for about 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy fillet.

To serve, slice the beef fillet into medallions and arrange them on a plate alongside the sautéed seasonal vegetables. Garnish with additional fresh herbs if desired.