For the beef fillet strips, remove the beef fillet from the refrigerator. Wash the cherry tomatoes, score them, scald them briefly and peel them. Put the skins aside for the sauce.
On a baking tray, drizzle with fine olive oil, sprinkle the washed rosemary and thyme, salt and pepper, and confit in the oven at 100 degrees convection for about 50 minutes.
Clean and chop the garlic, celery and beef tomato. Heat 1 tablespoon of rapeseed oil and sauté the vegetables, including the peeled tomato skins, and deglaze with port wine.
Pour in beef stock and carrot juice, season with salt and pepper. Cover and boil vigorously so that the liquid is reduced by half.
Wash the beef tenderloin, pat dry and cut into bite-sized pieces. Heat a frying pan with the remaining canola oil. Sear the beef fillet strips.
Remove pan from heat and cover, let fillet strips steep in their own broth. Pass the sauce through a sieve, season again if necessary.
Remove the tomatoes from the oven. Arrange everything together on a plate, if desired thicken the sauce a little.