Pan Roasted Glazed Fillet of Beef, w/Gremolata

Start with tenderloin filets of beef. Salt & pepper the beef. In a hot pan with olive oil, sear in the juices on the beef filets, throw in a cracked garlic clove, a sprig of Thyme, Rosemary and a Bay Leaf. When meat is seared, bring temperature down and add chicken stock. Keep the meat moist while cooking. Once cooked, rest for 5 minutes, (take the meat off the heat and place Thyme, Rosemary, Bay Leaf, and Garlic on top of meat).
While the meat is absorbing stock, make the Gremolata. Combine lemon zest, finely cut parsley & capers.
Butterfly the beef (slice in half and place overlapping) in centre of plate. Add gremolata to top of meat. Drizzle sauce from frypan around meat (use a spoon) and then drizzle a little olive oil atop the sauce.