Herb-Infused Beef Tenderloin with Blackberry Port Reduction and Sweet Potato Galette

Begin by preheating your oven to 400°F. Next, prepare the herb infusion by combining 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, and 1 teaspoon of minced garlic in a small bowl.

Rub this mixture all over the beef tenderloin, ensuring it is evenly coated. Season the beef generously with salt and pepper.

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, sear the beef tenderloin on all sides until browned, about 3-4 minutes per side.

Transfer the skillet to the preheated oven and roast the beef for 20-25 minutes, or until it reaches your desired level of doneness.

While the beef is roasting, prepare the blackberry port reduction by combining 1 cup of fresh blackberries, 1/2 cup of port wine, and 1 tablespoon of honey in a small saucepan.

Bring the mixture to a simmer over medium heat, then reduce to low and let it cook for about 15 minutes, or until it thickens slightly.

Strain the sauce through a fine-mesh sieve to remove the seeds and set aside. For the sweet potato galette, slice 2 medium sweet potatoes thinly and toss them with 1 tablespoon of olive oil, salt, and pepper.

On a floured surface, roll out a sheet of pie crust into a 12-inch circle. Layer the sweet potato slices in a circular pattern on the crust, leaving a 2-inch border.

Fold the edges of the crust over the sweet potatoes, pleating as necessary. Brush the crust with an egg wash made from 1 beaten egg and 1 tablespoon of water.

Bake the galette in the oven for 25-30 minutes, or until the sweet potatoes are tender and the crust is golden brown.

Once the beef is done, let it rest for 10 minutes before slicing. To serve, plate the sliced beef tenderloin with a drizzle of blackberry port reduction and a slice of sweet potato galette on the side.

Garnish with fresh herbs for an elegant presentation.