Raspberry Sauce Beef with Mashed Potatoes

  • Difficulty: Medium
  • 30 minutes
  • 2 servings
Raspberry Sauce Beef with Mashed Potatoes

Beef is always welcomed if you’re thinking to impress your partner with a special dish for Valentine’s Day! To make it special serve it with a sweet and sour raspberry sauce on top. For the side, prepare a simple, but delicious, potato and cauliflower mash. We guarantee this combo is a success!

Ingredients Needed for Raspberry Sauce Beef with Mashed Potatoes

1 teaspoon pink himalayan salt
3 large potatoes, cubed
¼ cauliflower head
2 tablespoons of butter
¼ cup milk
1 teaspoon lime zest
pepper
14 ounces of beef tenderloin, cut into 3 pieces
2 tablespoons of olive oil
more pink himalayan salt
3 fresh thyme sprigs

For the raspberry sauce:

5 ounces of raspberries
2 star anise
2 tablespoons of beef stock
2 tablespoons of red wine
1 tablespoon honey
1 tablespoon butter

How to Cook Raspberry Sauce Beef with Mashed Potatoes

  1. Fill a cooking pot halfway with water and bring it to a boil.
  2. Add the salt, potatoes, and cauliflower. Cook them until fork tender.
  3. Put the potatoes and cauliflower into a bowl and mash them. Add the butter, milk and lemon zest. Season with Himalayan salt and some pepper. Mix them. Set aside.
  4. Pour 1 tablespoon olive oil over the beef tenderloin chunks, salt and pepper them.
  5. Heat the other tablespoon olive oil in a skillet over medium-high heat. Add the beef tenderloin chunks and sear them on each side for 1 minute. Remove from heat.
  6. Add the fresh thyme sprigs and bake the beef tenderloin for 7 minutes at 380⁰F/190⁰C. Set aside.
  7. For the raspberry sauce:
    Strain the raspberries into a small cooking pot using a strainer and a spatula. Remove the pulp.
  8. Start cooking the raspberry sauce over low heat and, while stirring, add the star anises. Add the beef stock, red wine, honey, some Himalayan salt, and pepper.
  9. As the raspberry sauce starts to boil, add the butter. Cook and stir until it melts.
  10. Serve the beef tenderloin with raspberry sauce on top and alongside the potato-cauliflower mash.

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