Beef tenderloins in a ginger-hoisin glaze, broiled to medium rare. Potato gratin.
For glaze, 1.5 tbsp each of hoisin, fresh grated ginger, soy sauce, honey and 1/4 tsp chili garlic sauce. Salt both sides of tenderloins and let sit for 15 or so min. Broil 2 min per side then paint with glaze. Broil 1 more minute each side. Rest 5 min before serving
For potatoes, thinly slice about 2 lbs Yukon golds. Whisk together 8 oz creme fraiche, 3 tbsp soft butter, 1 cup heavy cream. Rub casserole dish with 2 tbsp butter and a smashed garlic clove to coat. Layer potatoes with shredded cheese of choice (I used sharp white cheddar and smoked Gouda), 3-finger pinch of salt, and cream sauce. Bake uncovered at 375 F for 50-60 min