Ingredients

Beef Tenderloin  150gms Flour 50gms

Butter 50gms

Beef bone 100gms

Stock 100ml

Potato to taste

Rosemary 0.05gms

Fresh thyme 0.05gms

Onion 0.25gms

Garlic 0.25gms

Olive oil 50ml

Cherry tomato 50gms

Salt to taste

Pepper 0.05gms

Method: 

For the Beef tenderloin: Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking. Season both sides generously with salt and pepper.

Add the olive oil and plain butter to safe cast iron skillet. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for 2 minutes. Transfer your skillet directly to the oven. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. Top with a slice of garlic and herb butter and serve.

For fondant potato

Preheat oven to 425 degrees F (220 degrees C).

Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.

Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.

Place a heavy oven-proof skillet over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.

Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.

Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.

Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.

Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren’t tender, add 1/4 cup more stock and let cook 10 more minutes.

Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.