800 g of peeled golden potato, scrubbed clean
Salt
50 g of fresh thyme
8 tablespoons of olive oil
200 g of cherry tomatoes
Dried thyme
1 tablespoon of balsamic vinegar
1.6 kg of contrafilé mignon
4 tablespoons of Dijon mustard
800 g of peeled golden potato, scrubbed clean
Salt
50 g of fresh thyme
8 tablespoons of olive oil
200 g of cherry tomatoes
Dried thyme
1 tablespoon of balsamic vinegar
1.6 kg of contrafilé mignon
4 tablespoons of Dijon mustard
Cook the potatoes in abundant water with salt
Drain and reserve
Wilt the thyme (1) and fry it in oil until crispy
Reserve the oil and thyme
In a hot skillet, sauté the tomatoes with two tablespoons of oil, add salt, pepper, and let them caramelize
Temper with vinegar and reserve
On a baking sheet, place the potatoes with salt and pepper, put it in the oven to brown
Reserve until serving time
Cut the meat into 400 g (2) portions
Season both sides with salt and pepper and reserve (3)
Heat an iron grill and grill the meat with oil on both sides (4)
Place the tomatoes, potatoes, and thyme in a bowl
Dress with oil (5)
Adjust seasoning if needed and serve
Serve the meat with a little of this garnish and a side of mustard.
