Balsamic Beef Tenderloin With Rösti - cooking recipe

Ingredients

1 lb cherry tomatoes
1/4 cup olive oil
4 None beef tenderloin medallions
1 1/4 lb potatoes, peeled, grated, excess moisture squeezed out
None None vegetable oil, for shallow-frying
1 clove garlic, minced
4 sprigs fresh thyme
1/4 cup red wine
3/4 cup beef stock
2 tbsp balsamic glaze
1 tbsp Dijon mustard
None None watercress, to serve

Preparation

Preheat broiler. Line a baking tray with parchment paper. Place tomatoes on tray and brush with 2 tbsp olive oil. Season to taste. Broil for 2-3 mins.
In a large, heavy-bottomed frying pan, heat 1 tbsp oil over high heat. Cook steaks for 2-3 mins per side for medium, or until cooked to your liking. Remove from pan and let rest, covered, for 5 mins. Wipe pan clean.
For the rosti, season grated potatoes. Add enough vegetable oil to cover base of frying pan and place over medium heat. Shape 1/4-cupfuls of grated potato into discs. Cook for 1-2 mins per side, or until crisp and golden, flattening with a spatula. Drain on paper towels.
Add remaining oil to pan. Saute garlic and thyme for 30 seconds. Add wine and cook for 1 min. Whisk in stock, glaze and mustard. Boil for 1-2 mins, until reduced and thickened. Keep warm.
Serve steaks on rosti along with tomatoes, sauce and watercress.