Beef tenderloin, tomato concassee and herb potatoes

Let's go back to basics for a bit..hehe
This is a light and foolproof way to fix a nice and tender piece of beef tenderloin.

Start with the potatoes, which you'll slice, unpeeled, as thin as you can and arrange in a circle on a well buttered baking sheet. Sprinkle them with chopped rosemary, garlic, cracked pepper and coarse sea salt, drizzle with olive oil and place in a medium hot oven until golden on the edges.

Blanch the tomatoes and peeled them; dice them and reserve.

Tie the piece of tenderloin at both ends in order to maintain its shape during cooking.

Rub the meat with plenty coarse sea salt and cracked pepper and sear it on all the side in a hot skillet till a nice brown crust forms.

Once you achieve this, cook it 3,5 to 4 minutes on each end for medium .

Place the the meat on a cooling rack and tent it with a piece of foil.

While the tenderloin rests, briefly saute the tomato with butter, garlic and fresh thyme.

Season with S&P and reserve.

To plate it, remove carefully the potato base from the baking sheet, get rid of the twine , cut open the meat to show the term and pour the sauteed tomato and the the butter on the plate, as in the picture, if you like.

Sprinkle with more sea salt and fresh herbs, drizzle with best olive oil and you're ready.

Add caption

All lined up like brave little soldiers...

Cheers!

PS: to push this simple preparation to another level altogether, top it with a medallion of marrw butter.

Very simply, broil the bone ubtill the marrow turns brown and tosty, scoop it out and mix it with butter, sea salt, chopped garli, parsley and cracked pepper. Shape and chill... when ready, just slice a medallion and place it on top of the filet just before serving. In a word : WICKED!