Season the beef tenderloin, place it in an oven dish and sprinkle with some oregano.
Cook in a pre-heated at 200ºC for 20 minutes.
Pour the red wineinto the oven dish and cook on a low heat until the wine has reduced by half. Then add the chicken stock and reduce again by half.
Meanwhile, peel the potatoes and cut into very thin slices. Season and brown them on both sides in a frying pan with a little hot Extra Virgin Olive Oil from Spain until they are crunchy on the outside and soft on the inside.
Use a round mould or a biscuit cutter to place the potatoes one on top of the other to form the rösti.
To serve:
Serve the potato rösti with a slice of tenderloin on top and a little cranberry sauce on the side.
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