INGREDIENTS
- 4 (7oz) center cut beef tenderloin
- 2.5 lb Yukon gold potatoes
- 1/2 lb room temperature butter
- 4 oz warm milk
- Splash olive oil
- salt and pepper
METHOD
Method
Simmer potatoes whole in salted water until tender. (30mins) remove and peel. Push them through the ricer and place back in the clean pot.
Season beef forcefully with salt and pepper. Sear at high heat in a large cast iron pan.
Slowly heat the potatoes and add butter gracefully than a little milk. Then some more butter continue to stir.
Flip the beef when deeply caramelized and sear other side. Depending on thickness it might be time to turn the heat off and let the steaks rest in the hot pan. Remove after 3 mins and let rest before serving.
Season the pomme puree and maybe add a little more butter, place on a plate with perfectly cooked beef and serve.