Preheat oven to 175C/350F.  

Remove silver skin (the thin, shiny surface membrane) from tenderloin and cut just below the ‘head’ or main part of the fillet, removing the thin tail portion. Reserve for tartare or other preparation. You will be left with a 30cm/12 inch approx. tenderloin roast.  

Tie the roast with butcher’s twine and season all over with salt and pepper.  

In a hot cast iron pan, add a drizzle of olive oil to coat the pan and add the tenderloin. 

Sear the tenderloin on all sides until well browned. 

Place the pan in the oven and cook for 10 minutes. 

Remove pan from oven and place over medium-high heat. Add a healthy chunk of butter, a few sprigs of thyme and some crushed garlic cloves in their skin. 

As the butter melts, baste the tenderloin with the butter and roll the tenderloin around in the melted butter, garlic and thyme.  

When internal temperature reaches 50C/120F, remove tenderloin from pan and allow to rest 10-15 minutes before slicing.  

Serve with sautéed wild mushrooms, hasselback potatoes and red wine jus. 

Saute shallots and garlic in olive oil until golden brown.  

Add mushrooms and thyme leaves.  

Stir and season with salt and pepper.  

Continue cooking on high heat until mushrooms are softened and fragrant. 

Adjust seasoning and add parsley. 

Heat oven to 175C/350F. Cut thin slices into the potatoes being careful not to cut all the way through. 

Place potatoes on a sheet pan or in a cast iron pan. 

Brush melted butter all over the potatoes, ensuring some melted butter drizzles between the slices. 

Sprinkle with salt and pepper and bake for about an hour, basting every 20 minutes with the hot butter in the bottom of the pan. Serve when golden and crispy. 

Combine beef and chicken stock in saucepan and simmer over medium heat until reduced by half.  

Reduce red wine by half over medium heat in a separate saucepan.  

Once reduced, combine everything and simmer for 5 minutes.  

Adjust seasoning with a dash of red wine vinegar and salt and pepper if desired.