Ingredients

• 2 pounds center cut beef tenderloin, trimmed
• 1/4 cup olive oil
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh Italian parsley
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons minced garlic
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• Potato Flan, recipe follows
• 1 cup Red Onion Marmalade, recipe follows
• Special equipment: an ovenproof skillet and butcher's string

Directions

Potato Flan:

1 tablespoon unsalted butter

3 tablespoons minced garlic

9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)

1/2 pound gruyere, grated

3 eggs

1 1/2 cups heavy cream

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated nutmeg

Special equipment: 8 by 8 by 2-inch baking pan and parchment paper

Preheat the oven to 375 degrees F.

Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.

Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).

Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.

Red Onion Marmalade:

2 tablespoons olive oil

1 1/2 pounds red onion, thinly sliced

1/4 cup plus 2 tablespoons sugar

1 1/2 teaspoons kosher salt

1/2 cup ruby port

1/2 cup red wine vinegar

1 1/2 teaspoons chopped fresh thyme

In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

Yield: 2 cups