INGREDIENTS:
– 1 pack of fillet wrapped in bacon
– 250 g of potatoes
– 100 g of butter
– rosemary
– datterini or cherry tomatoes – 1 lemon
– 10 g of cornflour
– Basil
– icing sugar
– garlic
– thyme
– soy sauce
– balsamic vinegar
– shallot
– 1/2 glass of red wine

INSTRUCTIONS: first of all, season the butter by chopping a sprig of rosemary inside, then cook everything over the hob for 5 mins, and let it almost completely cool down. Once the potato has been cooked in boiling water, mash it in a bowl and using a whisk, mix in the butter, drizzling it over the potatoes. Mash the mixture and then season with salt and pepper. Cut the baby tomatoes in half, place them on a baking tray and season with icing sugar, salt, oil, herbs and garlic, then bake for 20 mins at 160 degrees.
Brown the fillet wrapped in bacon. Remove the fillet and then brown the shallot with the herbs in the same pan, add a knob of butter, and simmer with red wine, soy sauce and balsamic vinegar. Reduce by 1/3 and thicken with cornflour.
Plate up and enjoy.