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1
Season the beef with salt, pepper and coriander.
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2
Preheat oven to 400 degrees F.
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3
In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over.
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4
Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes.
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5
Set aside and allow to rest for 10 minutes.
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6
Season mixed greens with the two tablespoons of olive oil and salt and pepper.
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7
Divide evenly onto 4 plates.
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8
Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens.
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9
Spoon half of the tomato salsa over the beef (don't cover completely) and serve remaining salsa on the side.
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10
Serve with Potato Cheese Galette.
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11
Over a hot grill, roast the tomatoes until blackened.
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12
Transfer to a bowl and add the chipotles.
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13
Cover and allow to cool for 15 minutes.
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14
Add the basil, garlic and lime juice and marinate for 10 minutes.
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15
Transfer to a blender or food processor and pulse until chunky.
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16
Transfer to a bowl and add the vinegar, sugar, salt and pepper.
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17
Slowly whisk in 1 cup of olive oil.
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18
Reserve.
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19
Preheat the oven to 450 degrees F.
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20
Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices.
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21
Season lightly with salt.
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22
Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet.
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23
Cook over medium heat until the ends begin to brown and the potatoes stick together.
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24
(This will keep the cheeses from running through.)
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25
Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer.
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26
Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame.
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27
Return to the oven for 5 minutes longer.
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28
Cut into 4 quarters and keep warm.
