Beef tenderloin steak with thin cut potatoes

Marinate the tenderloins for about 30 minutes with the pepper, thyme, salt and EVOO.

Wash, peel and cut by hand the potatoes so that they are finely cut and as homogeneous as possible. Once cut, add a pinch of salt.

Put enough EVOO in a medium sized frying pan to cover the potatoes and heat it until just before it starts to smoke and add the potatoes to the pan.

After about 5 minutes, heat a grill and introduce the meat without covering it so that it does not cook (the same applies to the potatoes). Note that the grill does not need oil since the meat is marinated with it.

Place a couple of kitchen towels in a deep dish and remove the potatoes once they have browned. Remove the paper towel once the excess oil has been absorbed.

Place the meat and potatoes on a plate. The idea is to have the meat done a few minutes after the potatoes so that they are done more or less at the same time. Keep this in mind that the time to wait will depend on how well done we like the meat.