Beef tenderloin with skordalia

Ingredients:

Beef

• 0.5 cups extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 2 tbsp coarsely chopped fresh marjoram, plus extra for serving
• 1 beef tenderloin weighing 800 g.

Skordalia

• 1 head of garlic
• 3/4 cup extra-virgin olive oil
• 1 medium Russet Burbank potato
• 1/3 cup blanched whole almonds
• 1.5 tbsp white wine vinegar
• 2 tsp chopped fresh marjoram
• 1 tbsp chopped fresh parsley

Preparation:

1. Prepare the beef:
   
   Combine olive oil, chopped garlic, and marjoram in a baking dish. Add the beef and turn to coat, then cover and marinate at room temperature, turning occasionally, for 1 hour.
2. Meanwhile, prepare the skordalia:
   
   Crush and peel the garlic cloves; sauté in a small saucepan with olive oil over low heat until soft, about 12 minutes. Meanwhile, peel and slice the potatoes.
3. Place the potatoes in a saucepan, cover with water, add salt, and cook over medium heat until tender, about 12 minutes. Transfer the potatoes with a slotted spoon to a bowl, leaving the water in the saucepan, and mash with a potato masher.
4. In a food processor, pulse the almonds until finely ground. Add about half of the softened garlic, 1/2 cup garlic-flavored oil, 1/3 cup of the potato water, vinegar, and 3/4 teaspoon of salt; process until smooth. Add the potatoes and process until creamy. Transfer to a bowl and fold in the marjoram and parsley.
5. Preheat oven to 200°C. Remove the beef from the marinade and discard the garlic (do not discard the marinade).
6. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of the marinade, then sear the beef until browned on all sides, about 8 minutes. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the beef reads 125°F (51°C), about 15 minutes. Transfer to a cutting board and let the meat rest for 10 minutes.
7. Slice the beef and serve with skordalia. Drizzle with the remaining garlic oil, add the softened garlic, and sprinkle with marjoram.