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Preheat the oven: Set to 200C (400F / Gas 6).
Sear the fillet: Grind salt and pepper onto a board and roll the fillet in the seasoning. Heat a large ovenproof frying pan with oil. Fry over high heat for 1-2 minutes on each side until coloured all over, including the ends.
Add aromatics and roast: Add the garlic and thyme sprigs to the pan, sit the beef on top. Add a couple of knobs of butter and baste the steak. Transfer to the oven and roast for 15-17 minutes until rare or medium-rare.
Rest the steak: Remove from the oven, cover loosely with foil and rest for 15 minutes, basting now and again with the pan juices.
Make the relish: Heat olive oil in a frying pan. Fry the onion and chillies for 5 minutes until softened. Stir in the tomatoes, season and cook for 6-8 minutes until collapsing. Add the vinegar and stew for 6 minutes until reduced to a rough relish. Stir in the basil and season well.
Mix the mayo: Combine the mayonnaise and wholegrain mustard. Season to taste.
Griddle the bread: Heat a griddle pan until smoking hot. Drizzle the ciabatta with olive oil, season and griddle for 1-2 minutes until golden on both sides.
Serve: Thickly slice the rested fillet and place on a platter with the toast, mayonnaise, relish and lettuce leaves for guests to assemble their own sandwiches.