Herb-Crusted Beef Tenderloin with Crispy Potatoes

Method

1. 1Preheat oven to 200°C. Cut potatoes into wedges, toss with 30 ml olive oil, half the chopped rosemary, half the chopped thyme, and 5 ml salt, then roast on a baking sheet for 35 minutes until golden and crisp.
2. 2Pat the beef tenderloin dry and season generously on all sides with the remaining salt and black pepper.
3. 3Heat 15 ml olive oil in an ovenproof skillet over high heat and sear the beef for 2 minutes on each side until a deep brown crust forms.
4. 4Add the butter, crushed garlic cloves, and remaining rosemary and thyme to the pan, baste the beef with foaming butter for 1 minute, then transfer skillet to the oven at 200°C for 12-15 minutes until an internal temperature of 54°C is reached for medium-rare.
5. 5Transfer the beef to a cutting board, pour pan juices over top, and rest loosely covered for 10 minutes before slicing into thick medallions and serving with the roasted potatoes.