Mix 2 tablespoons of the oil with rosemary, thyme and some pepper in a shallow dish.
Coat the beef in it, cover and chill for 2 hours (or overnight). Let the beef come to room temperature.
Heat a cast iron griddle pan until very hot. Wipe the beef and cook for 4 – 6 minutes on each side for rare. Rest for 15 minutes.
Heat 1 tablespoon of oil and half the butter in a pan. Gently cook the onion and garlic for 8 – 10 minutes until soft, not brown. Add beans and cook for 1 – 2 minutes.
Heat a wok or large pan. Add remaining oil and butter. Stir fry the cabbage for 1 – 2 minutes. Add stock. Cook for a few more minutes to evaporate most of the liquid. Stir horseradish into the beans and mash. Stir in the parsley.
Carve the beef into 4 slices. Serve with beans, cabbage and drizzled with oil.