Fillet of Beef on Tomato Fondue

FONDUE:--
1 tbsp rice bran oil
200 g onion, thin sliced
10 cloves of garlic, crushed
2 x 425 g cans tomatoes
1 tbsp chopped basil
1 tbsp chopped french tarragon
150 g butter, diced
DRESSING:--
50 g SIDS BROWN SEED MUSTARD
1 egg yolk
60 g artichokes preserved in oil
150 ml EV olive oil
3 cloves garlic, crushed
120 g basil leaves
1½ tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
20 ml warm water
STEAK:--
4 x 180 g beef fillet steaks
80 g gherkins, diced

FONDUE: sauté oil, onion and garlic in a heavy-based saucepan. Add tomatoes then simmer until most of the liquid has evaporated. (a bit sloppy but not too wet) Add chopped herbs then over a low heat stir in diced butter, a little at a time. Keep warm until needed. Do not overheat or it will split.
DRESSING: place SIDS BROWN SEED MUSTARD, egg yolk and artichokes in a blender and process until smooth, then slowly add the oil. Add SIDS LOW SUGAR RASPBERRY VINEGAR and remaining ingredients except the water. Process until smooth then add water until you have a mayonnaise-like consistency. Place in an air-tight container and refrigerate until needed.
STEAK: grill the beef to your desired doneness but turn every 15 seconds. Rest the beef for 5 minutes minimum.
Heat tomato fondue and place a spoonful on each plate, place the beef on the fondue then to with basil and artichoke dressing. Sprinkle the diced gherkins around the beef then serve.