Serves 4

1 kg (2 lb) eye fillet of beef, trimmed of visible fat
2 tsp chopped, fresh or 1 tsp dried, oregano
3 small sprigs, fresh or 1 tsp dried, rosemary
1 cup port
1 tbsp plum jam
350g (11 oz) blueberries
Garnish:  whole chives

1. Place the beef on a large piece of foil.  Sprinkle with all the herbs.  Wrap the beef in foil, sealing along the top.  Place in a baking dish and bake at 200°C (400°F) for 30 minutes.
2. Carefully unwrap and remove the foil, letting the juices run into the baking dish.  Add the port to the juices.  Let the fillet stand in the juices and return to the oven, uncovered, for a further 15 minutes. 
3. Remove from oven.  Set the fillet aside, loosely covered with foil, in a warm place.
4. Strain the juices into a saucepan.  Add the jam.  Place over medium heat and stir until the jam has melted. Add the blueberries and simmer for 8-10 minutes.

To serve:  Cut the beef into thick slices and arrange on individual dinner plates.  Spoon about 2 tbsp of sauce over each serve.  Garnish with whole chives.  Alternatively, place the beef on a serving platter and cut into thick slices but keep the shape.  Spoon the sauce down the length of the fillet, heaping the berries along the centre.  Garnish with whole chives.

To vary:  Use black grapes instead of blueberries.

To store:  Cover with plastic wrap and store in the refrigerator for up to 2 days.