Beef tenderloin, buttered leeks with fresh goat cheese and chorizo salsa |

Preparation time: 30 min

Preheat your four at 400 °F

• General preparation

  Cut the beef tenderloin into 4 portions. Thinly slice the leeks. Finely chop the shallot and chives. Chop the parsley. Dice the chorizo. Dice the cherry tomatoes.

• For the buttered leeks

  In a pan drizzled with olive oil, place a knob of butter and let it foam. Add the leeks and cook over medium heat for 2 minutes. Reduce heat and add the white wine and a pinch of salt and pepper. Cook gently for 15-20 minutes, stirring occasionally. Remove from heat and add the goat cheese at the last moment.

• For the chorizo salsa

  In a hot pan, fry the diced chorizo over medium heat for 5-6 minutes until crispy. Drain the fat and keep aside as it will be used to sear the tenderloin. In a separate bowl, combine the tomatoes, shallots, chives, parsley and chorizo. Add a dash of olive oil, white balsamic vinegar, salt and pepper to taste. Mix.

• For the beef tenderloin

  Season the tenderloin steaks with salt and pepper on both sides. Heat a little vegetable oil in a nonstick skillet and sear the steaks on both sides over high heat. Lower the heat and finish cooking for a few minutes over medium heat for rare (52°C), or place them on a baking sheet and finish cooking in the oven for 5-6 minutes. When you take them out of the oven, brush the fillets with the fat from the chorizo. Let rest.