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
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
- Fill a cooking pot halfway with water and bring it to a boil.
- Add the salt, potatoes, and cauliflower. Cook them until fork tender.
- 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.
- Pour 1 tablespoon olive oil over the beef tenderloin chunks, salt and pepper them.
- 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.
- Add the fresh thyme sprigs and bake the beef tenderloin for 7 minutes at 380⁰F/190⁰C. Set aside.
- For the raspberry sauce:
Strain the raspberries into a small cooking pot using a strainer and a spatula. Remove the pulp.
- 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.
- As the raspberry sauce starts to boil, add the butter. Cook and stir until it melts.
- Serve the beef tenderloin with raspberry sauce on top and alongside the potato-cauliflower mash.