Tournedos with a Cranberry-Wine Sauce and Potato Chips

Preheat the oven to 160°C (approximately 325°F).

Blot the beef, pat dry, and season with salt and pepper. Shape into a round and tie with butcher's twine. In a sauté pan, heat 2 tablespoons oil until very hot. Add the tournedos and sear on both sides.

Transfer the beef to a baking dish and bake in the preheated oven until medium (pink), about 10 to 15 minutes. Remove the butcher's twine.

Peel the potatoes and rinse. Cut into quarters lengthwise and the slice the quarters very thin lengthwise. Blot dry on paper towels. In a skillet, heat the oil and add the potatoes, working in batches. Fry until golden brown and transfer to paper towels to drain. Sprinkle with salt.

Rinse and sort the cranberries and shake dry. In a saucepan, combine the cranberries, red wine, and spices and bring to a boil. Season to taste with sugar, salt, and pepper and simmer briefly.