Beef Tenderloin With Rosemary-Potato Wedges - cooking recipe

Ingredients

4 - 5.25 oz beef tenderloin medallions
6 sprigs fresh rosemary, leaves stripped from 2 sprigs
7 tbsp olive oil
1 1/2 lb small potatoes, peeled and cut into wedges

Preparation

Preheat oven to 200\u00b0F. Season beef with salt, wrap a sprig of rosemary around each medallion and secure with butcher's twine. Heat 2 tbsp oil in an ovenproof frying pan and sear beef, turning, for 5 mins. Season then transfer to oven and roast for 30 mins.
Meanwhile, heat 5 tbsp oil in a frying pan and saute potatoes, turning, for 15-20 mins, until golden. Drain then toss with rosemary needles and season with sea salt. Serve with beef.