Filet mignon with chorizo ​​and sage oil

Put the butter in a shallow, stable bowl and soften at room temperature.

Heat the oven up to 200°C. Cut the chorizo ​​into thick rounds. Wash the tenderloin, dry it, make transverse cuts on the piece and insert a slice of chorizo ​​into each.

Lubricate the baking dish with fat and put the prepared tenderloin into it.

Wash and dry the tomatoes, being careful not to tear them off the stems. Peel potatoes, wash and cut into slices. Put the vegetables in a dish with the meat, drizzle with olive oil, salt and pepper and bake for 45 minutes.

Wash the sage, pat dry and chop very finely. Stir chopped sage with a fork into softened butter, add salt and pepper to taste. Form a sausage from the oil with sage, put it on parchment and place in the refrigerator until serving.

5 minutes before the dish is ready, cut three thin slices (20 g) from the butter sausage and put on the meat.

Filet mignon served hot. Serve sage oil in a separate bowl, cut into portions.