Preparation The first thing to do is preparing the dressing for the tenderloin in a mortar. You can make it to your liking, but our advice is to add a pinch of salt and a jet of oil. While seasoning the tenderloin, preheat the oven to 180-200º and leave it for about 20-25 minutes. In order to make the spinach cream, boil a potato and when it is almost boiled, blanch the spinach. Put it in a glass and grind until obtaining a homogeneous cream. Once the tenderloin is roasted, blanch the tomatoes and add oil, 1 clove of garlic and rosemary. Presentation You can present the tenderloin on a slate plate by adding a bit of spinach cream on the base with the filleted tenderloin with the melted cheese on and the cherry tomatoes on one side.