Filet mignon with chorizo and sage butter

For 4: 1 fillet of porc, ½ strong chorizo in slices, chopped fresh sage leaves, grape tomatoes still on the wine, 4 potatoes cut in quarters, olive oil, salt & pepper.

Make cuts in the fillet and fill with chorizo slices. Put the fillet and potato quarters in an oven safe dish, gently put the tomatoes on top, pour over olive oil, salt & pepper. Cook at 200 C for app. 45 minutes. Meanwhile, mix butter at room temperature with chopped fresh sage. 5 minutes before removing the meat, dollop out 2-3 spoons of sage butter on top. Serve with the remaining butter mix - and seen here with spicy roasted vegetables.