Beef Tenderloin with Raspberry Coulis

Beef Tenderloin with Raspberry Coulis

A true sweet-savory combo. This raspberry coulis is the perfect match for broiled or grilled beef tenderloin. I simply love it.

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

Directions:

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.