Beef Tenderloin With Blue Potato Chips And Tomato Salsa - cooking recipe

Ingredients

600 g tomatoes, seeded and diced
1 None onion, peeled and finely diced
1/2 bunch basil, chopped
4 tbsp red wine vinegar
400 g blue potatoes (eg Blue Swede), peeled and thinly sliced
1 litre frying oil
4 None beef tenderloin steaks (each about 180g)
2 tbsp oil

Preparation

For the salsa, mix tomatoes, onions, basil and vinegar and season to taste.
For the potato chips, heat frying oil in a large saucepan and fry potato slices, working in batches, for 2-3 mins. Drain on paper towels and season to taste.
For the steak, heat oil in a pan and sear the steaks for 2-3 mins each side. Season to taste, wrap in foil then let rest for 3 mins. Unwrap and serve with chips and salsa.