Eye fillet of beef with bitter greens and charred sourdough

I cooked the chateaubriand end of a fillet of beef (the top, thicker part of the cut). Serves 4 with beef leftovers 800g piece of eye fillet of beef (or thereabouts), trimmed of silver skin Olive oil 4 slices artisan sourdough 1 Tbsp roughly chopped

oregano leaves Bitter greens 2 Tbsp olive oil 1 onion, thinly sliced 8 handfuls greens, such as kale, rainbow chard, turnip and beet greens, (kale and chard cut into rough 5cm pieces) 2 cloves garlic, crushed Pinch red chilli flakes,

optional 1 Tbsp red wine vinegar 1 Heat the oven to 210C. Place a shallow roasting dish in the oven to heat. 2 Heat a large heavy-based frying pan over high heat. Rub the beef with oil and place in the hot pan. Brown on all sides, then season with freshly ground black pepper. Transfer to the hot dish in the oven and cook for 15 minutes for medium-rare beef. 3 Remove beef from the oven, season with salt, cover loosely with foil or baking paper and a clean tea towel and leave to rest for at least 10 minutes. 4 For the greens, wipe out the frying pan, add the oil and place over low heat. Add the onion and cook until soft, about 7 minutes. Add the greens and garlic and cook until wilted, stirring occasionally, about 3 minutes. Season with salt and freshly ground pepper, chilli flakes, if using, and the vinegar. 5 Meanwhile, heat a chargrill over high heat until hot. Brush bread slices with oil and place on the hot grill. Grill until dark grill lines appear then turn and grill the other side. 6 To serve, slice beef across the grain and place on a warmed platter. Sprinkle over the oregano. Place the grilled bread slices alongside the beef and top bread with the wilted greens.