Crush the coarse rock salt and mix it with a drizzle of olive oil. Rub this mixture evenly over the entire beef tenderloin.
Finely chop the onion, garlic, red chili pepper, and fresh parsley together. Transfer to a bowl.
Finely chop or mash the large tomato and add it to the herb and vegetable mixture.
Season the vegetable mixture with the juice of half a lemon, paprika, dried oregano, pomegranate molasses, and a generous pour of olive oil. Mix well to complete the salsa.
In a separate bowl, mix flour, a drizzle of olive oil, and water. Knead into a smooth dough, cover with a cloth, and let it rest briefly.
Cut a portion of the dough, dust your surface with flour, and roll it out into a thin flatbread. Cook on a hot stone over the fire until charred and cooked through.
Toss the baby potatoes with a little olive oil and place them on the hot stone. Add the asparagus and a knob of butter. Cook until tender, tossing occasionally.
Sear the whole marinated beef tenderloin on the hot stone to develop a crust. Remove and slice into thick medallions.
Place the steak medallions back onto the hot stone. Top with the remaining butter and fresh rosemary. Cook to your preferred level of doneness.
Serve the steak medallions alongside the flatbread, potatoes, and asparagus, topping the meat generously with the prepared vegetable salsa.
Cook it hands-free.
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