Clean the tenderloin and cut into 7 oz portions.
Heat a pan with olive oil, cook the tenderloin pieces in the pan with salt and pepper, and sear them on all sides. Put in the preheated oven for around 10 minutes and set aside.
For the tortilla, cook the potatoes in a pot. Then cut into 0.8-inch thick slices and put in a pan to brown them on both sides. Season with salt and pepper and set aside. Beat the eggs in a bowl and carefully pour the beaten eggs over the sliced potatoes. Heat a non-stick pan over low heat and add the potato mixture. Cover and allow to cook for 5 minutes each side.
For the sauce, blend half of the berries in a blender with 4/5 cup of water and set aside. In a pan, sauté the other half of berries and flambé with Jack Daniels. Add the berries mixture, sugar and butter. Mix well and set aside.
To assemble, cut the tortilla in a circle and put it in a plate. Put the tenderloin over it and then pour the berry sauce on top.