Roast Beef with Raspberry Jam Reduction

Recipe for Roast Beef with Raspberry Jam Reduction

An exquisite way of savouring a succulent roast beef

Posted on March 21, 2012 by

Today we decided to leave our comfort zone amidst the woks and the sautées and boldly enter a very distinct dimension with a beautiful piece of meat that was just dying to be roasted. On the side a colourful variant of mashed potatoes to which we added some boiled carrots and tiny pieces of green olive. To balance these flavours and awaken the palate we decided on a delicate reduction of raspberry jam and Madeira wine which sweet after-taste combines brilliantly with the strong flavour of the roasted meat. At plating time we couldn’t help resist pulling a couple of basil leaves from our plant that, despite it’s tiny vase, is growing steadily although in no great rush of sacrificing itself in the name of our culinary creations. We’re certain that you’ll find this dish as enjoyable as we did, it was simply delicious!

Ingredients For 2 people

  • 14 ounces of Beef
  • 2 Garlic Cloves
  • Cloves
  • Bay Leaves
  • Olive oil
  • -
  • 4 Potatoes
  • 4 Carrots
  • Green Olives
  • -
  • Raspberry Jam
  • Madeira Wine


Place a generous amount of olive oil in an anti-adherent frying pan and let it heat up well. In the meantime use some cooking thread and tie the piece of meat, this prevents the meat from dilating too much and makes it accumulate more juice inside it. Stick a generous amount of cloves into the meat.


When the olive oil is hot place the piece of meat to seal in it on both sides and laterally. When the meat gets a nice colour all around remove it from the pan (keep the pan with the olive oil and the juices of the meat, you will use it later on) and place it in a terrine. Cover the meat with two minced garlic cloves, bay leaves and drizzle it with a little olive oil and Madeira wine .


Put the meat in the oven at 200°C for about 30-40 minutes, at the 20 minute mark turn the meat over and drizzle it with some of the sauce that gathered on the bottom of the terrine.


While your meat cooks, boil the potatoes and carrots. When these are soft enough mash them into a purée being careful not to completely mash the carrot, we want a few small pieces of it to colour the purée. Add milk until you get the right consistency. Add the finely chopped olives and a scrape a generous amount of nutmeg over the mixture.


When the purée is ready use the pan in which you sealed the meat to make the gravy by adding two tablespoons of raspberry jam and a generous amount of Madeira wine. Let it bubble and then lower the heat leaving the sauce to reduce.


Meanwhile remove the meat from the oven, cut the thread that bound it together and slice it into thin strips. Serve the meat on top of the purée with a generous portion of raspberry sauce over it.

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