Helstekt roastbiff med hasselbackpoteter

Peel and wash the potatoes. Cut a thin slice off the bottom of each so they sit flat. Make thin, close-together cuts as if slicing through, but stop just before the bottom — do not cut all the way through.

Place the potatoes side by side in a buttered ovenproof dish. Pour over melted butter and sprinkle with salt, pepper, and breadcrumbs. Roast for 30 minutes at 225°C (435°F). When the meat is resting, place a slice of Gorgonzola on each potato and return to the oven for 1 minute to melt.

Sear the meat on high heat in neutral oil on all sides. Transfer to an ovenproof dish and insert a meat thermometer into the center. Roast at 120°C (250°F) until the core temperature reaches 54°C (130°F). Rest the meat for 30 minutes after removing from the oven.

Clean and slice the mushrooms. Peel and thinly slice the onion. Sauté mushrooms and onion in lightly browned butter until golden. Add chopped thyme and any other herbs. Pour in the cream and simmer for a few minutes until thickened. Season with a splash of soy sauce, salt, and pepper.

Serve the tenderloin in thick slices with the creamy mushroom ragout, hasselback potatoes, and a fresh green salad.