Balsamic Beef Tenderloin With Rösti

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve steaks on rosti along with tomatoes, sauce and watercress.

tomatoes, olive oil, beef tenderloin, potatoes, vegetable oil, clove garlic, thyme, red wine, beef stock, balsamic glaze, mustard

Taken from recipes-plus.com/api/v2.0/recipes/33125 (may not work)