Preheat oven to 200°C (390°F). Heat a large ovenproof skillet over high heat until smoking. Add neutral oil. Place the tenderloin and sear 2–3 minutes per side, turning with tongs to get an even deep brown crust, including the ends.

Finish in oven and baste

Reduce heat under the skillet to medium, add butter, smashed garlic and thyme. Spoon melted butter over the roast for 1 minute, then transfer the skillet to the preheated oven. Roast until internal temperature reaches 50–52°C (122–125°F) for rare, or 54–56°C (129–133°F) for medium-rare (about 10–18 minutes depending on thickness). Use an instant-read thermometer inserted into the thickest part.

Rest and slice

Remove tenderloin to a cutting board, tent loosely with foil and rest 12–15 minutes (carryover will bring temperature up a few degrees). Slice into 2–2.5 cm medallions just before plating. Finish with flaky sea salt.

Goat Cheese Potato Purée

Cook potatoes

Place cubed Yukon Gold potatoes in a pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a simmer over medium-high heat and cook until potatoes are very tender when pierced, about 15–18 minutes.

Warm dairy

While potatoes cook, warm milk, butter and cream together in a small saucepan over low heat until butter is melted and mixture is hot but not boiling. Keep warm.

Drain and mash

Drain potatoes well and return to the hot pot off the heat for 1 minute to dry. Press potatoes through a ricer or food mill back into the pot for an ultra-smooth purée. If neither is available, pass through a fine mesh sieve or mash thoroughly.

Finish with goat cheese

Gradually whisk the warm milk-butter-cream into the riced potatoes until smooth and silky. Add the goat cheese in pieces, stirring until fully incorporated. Season with 1 tsp salt and 1/2 tsp white pepper. Adjust texture with more warm milk/cream if needed. Keep warm until serving; reheat gently if necessary.

Plate garnish

Before plating, fold in snipped chives if using and check seasoning.

Grilled Broccolini

Prepare broccolini

Toss trimmed broccolini with olive oil, 1/2 tsp salt, lemon zest and crushed red pepper flakes if using, ensuring each stalk is lightly coated.

Grill

Preheat a grill pan or outdoor grill to medium-high. Grill broccolini 3–4 minutes per side until charred in spots and tender-crisp. Alternatively, roast on a sheet at 220°C (430°F) for 10–12 minutes, turning once.

Finish

Transfer to a bowl and toss with 1 tsp lemon juice. Adjust seasoning to taste.

Romesco Sauce

Prepare bread

If using stale bread, soak the 25 g piece briefly in 2 tbs water and squeeze out excess moisture so it is softened but not wet.

Blend sauce

In a food processor, combine roasted red peppers, toasted almonds, soaked bread, tomato paste, sherry vinegar, smoked paprika and the garlic clove. Pulse to a coarse paste. With the processor running, drizzle in the 80 ml extra-virgin olive oil until the mixture becomes a smooth, spreadable sauce. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or salt as needed.

Warm (optional)

For a warmer sauce, gently heat in a small saucepan over low heat for 2–3 minutes, stirring; do not boil.

Finishing & Plating

For each serving (serves 4): spoon a generous portion (about 120–150 g) of goat cheese potato purée onto the center of the plate and smooth into a shallow well.

Place 2–3 grilled broccolini stalks alongside the purée.

Lay 2–3 slices of rested tenderloin medallions atop or beside the purée. Spoon 1–2 tablespoons of romesco sauce beside or partially over the meat (adjust amount to taste).

Finish with a drizzle of any reserved pan juices or a small knob of the rested butter from the searing pan, scatter microgreens or chopped parsley and a pinch of flaky sea salt. Serve immediately.