Beef Tenderloin with Smashed Potatoes and Mixed Herbs
Peel the potatoes, rinse and roughly chop. Cook in boiling salted water for about 30 minutes.
Rinse the mixed herbs, shake dry and pluck the leaves.
Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan with 1 tablespoon oil for 3-4 minutes per side.
Drain the potatoes, let the steam evaporate, press through a potato ricer and mash with the butter and milk until smooth. Season with salt, pepper and nutmeg and fold in the herbs.
Arrange the meat and potatoes on warm serving plates and serve.