Preheat the oven to 200C/400F/Gas 6.
For the beef, place the pine nuts, butter, Stilton, bread and herbs into a blender and pulse to combine.
Season the beef fillet all over with salt and freshly ground black pepper. Press the crust onto the beef to coat it.
Heat the olive oil in an ovenproof frying pan over a medium-high heat and fry the beef crust-side up for 2-3 minutes.
Transfer to the oven to finish cooking for 5-6 minutes, or until the crust is golden-brown and the beef is cooked to your liking. Leave to rest for five minutes.
For the warm cabbage and tomato salad, heat the butter in a frying pan and gently cook the cabbage until tender. Add the mustard and tomatoes, stir well to combine and warm through. Season, to taste, with salt and freshly ground black pepper.
To serve, place the cabbage salad onto a plate and top with the beef.