Turbo Filet

Peel and slice the potato into 1/2 inch thick slices. Place on a parchment-covered sheet pan, brush with soft butter, cover with another parchment layer, and bake at 350°F for 25 minutes.
Cool to room temperature.

Boil garlic cloves and cool them. Blend green tomato, boiled garlic, anchovies, Dijon mustard, and lemon juice. Strain and emulsify with extra virgin olive oil.

In a non-stick skillet with a touch of oil, lightly flour the Turbo filet, sear both sides until golden, then finish cooking in the oven for 6-8 minutes.

To serve: Place baked potatoes at the center of a plate, top with the roasted Turbo filet, and drizzle the green tomato anchovy sauce.