Beef Tenderloin With Blueberry Balsamic Sauce - cooking recipe

Ingredients

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

Preparation

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.