Cut in half log wise the Roma tomatoes, place them in half sheet pan season it with sea salt and baked at 300 F. in a convection oven for 20 minutes, put the balsamic vinegar in a sauce pan and boil it to reduce to a syrupy consistency, chill it at room temperature.
Grill the beef tenderloin to a medium rare internal temperature, then rest the meat for few minutes, season it with sea salt and fresh cracked black pepper corn, thin sliced it and center on a rectagular dinner plate, garinished with the diced toasted baked potatoes, the warm olive oil poached baby artichokes, drizzled a balsamic glazed line on the side. Serve it!