Beef Tenderloin With Blueberry Balsamic Sauce
- 750 g waxy potatoes, cut into wedges
- 4 tbsp oil
- 4 None beef tenderloin steaks (about 100g each)
- 250 g button mushrooms
- 1 None medium onion, finely diced
- 1 bunch rosemary, leaves stripped from stalks (reserve a few stalks for garnish)
- 200 g blueberries
- 3-4 tbsp maple syrup
- 125 ml balsamic vinegar
- Heat 2 tbsp of the oil in a frying pan, add the potatoes and cook over medium heat for 25-30 mins, turning regularly. Tie the beef steaks with butcher's twine. Heat the remaining oil in a pan and cook the steaks for 4-5 mins, turning. Add the mushrooms for the last 2-3 mins. Remove from the pan, season to taste and keep warm.
- Saute the onion and rosemary leaves in the hot pan, add 3 oz of the blueberries and the maple syrup, then stir in 2/4 cup water and the vinegar. Simmer over high heat for 5-8 mins. Add the remaining blueberries and warm through. Season to taste. Serve with the steaks and potatoes.
potatoes, oil, beef tenderloin, button mushrooms, onion, rosemary, blueberries, maple syrup, balsamic vinegar
Taken from recipes-plus.com/api/v2.0/recipes/19365 (may not work)