Instructions

Fillet:

1. Preheat oven to 450 degrees.
2. Heat Skillet on high. Add 2 TBS olive oil.
3. Season meat liberally with salt and pepper.
4. Sear meat on all sides.
5. Remove and put skillet with meat in oven. Add potatoes already roasting for 15 minutes. Cook together for 30 minutes.
6. Remove meat and cut meat perpendicular to grain.
7. Place on serving dish.

Smashed Red Potatoes:

1. Toss potatoes in olive oil, small amount of paprika, salt and pepper.
2. Roast in single layer for 15 minutes. Add to meat and cook an additional 30 minutes.
3. Remove potatoes with meat.
4. Reheat the skillet you seared the meat in.
5. Add potatoes and soak up the juices.
6. In mixing bowl, add potatoes.
7. Add sour cream and a couple of pinches of chopped parsley.
8. Mix and mash with large spoon right before serving. The mash should consist of large and small pieces.
9. Place on second serving dish. Add meat juices from oven.

Puree of Herbs:

1. In mixing bowl combine Basil, Parsley and Cilantro leaves.
2. Add 2 pinches salt and pepper.
3. Add 1C olive oil.
4. Add the juice of 1 or 2 lemons.
5. Use blender or hand mixer to puree.
6. Pour on top of sliced fillet.