Beef Tenderloin with Raspberry Coulis
Description
A true sweet-savory combo. This raspberry coulis is the perfect match for broiled or grilled beef tenderloin.
Ingredients
- 1 kg./2 lb. 4oz. beef tenderloin
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 kg./2 lb. 4oz. baby potatoes peeled
For the raspberry coulis:
- 4 tablespoons raspberry jam
- 2 tablespoons balsamic vinegar
- 4 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- ½ teaspoon tomato paste
- ½ teaspoon pomegranate molasses
- A pinch of salt
- A dash freshly grated black pepper
Instructions
- Place a rack in the center of the oven.
- Preheat the oven to 180°C/350°F.
- With a sharp knife, press down the inside of the meat forming shallow dents in different places.
- Spread the Dijon mustard over the beef tenderloin and season with salt.
- Transfer the beef tenderloin to a slightly greased oven dish and add the baby potatoes.
- Broil in the oven for about 20-25 minutes.
For the raspberry coulis:
- Place the raspberry jam, balsamic vinegar, Worcestershire sauce, ketchup, tomato paste, pomegranate molasses, salt, and black pepper in a small saucepan over low heat. Simmer, stirring occasionally, until thickened.
- Cut the beef into thick slices and drizzle the raspberry coulis on top.
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