Weekly new recipes




Beef Tenderloin with Madeira Mustard Sauce

Wasabi Mashed Potatoes

8 servings

Prep. Time:       20min
Cook time:        45 min.


  • 1 cup grape seed oil
  • 2 tablespoon black peppercorn
  • 2 tablespoon ground star anise
  • 2 teaspoon coriander seeds
  • 2 teaspoon red curry paste
  • 2 tablespoon tamarind paste
  • 2 tablespoon honey
  • 1 cup Madeira
  • 1.5 cup beef stock
  • 2 tablespoon rice wine vinegar
  • 1 powdered mustard
  • 4 tablespoons butter



Preheat oven to 400 degrees F.

Preheat a grill.

In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the beef stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.

Heat pan on high and sear the tenderloin on all sides. Roast in the oven for 4 to 5 minutes or until desired doneness. Wrap the tenderloin in aluminum foil for approx. 2-3 minutes before serving.

Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.


Wasabi Mashed Potatoes:

  • 2 pound baking potatoes, like russets, peeled
  • Salted water
  • 8 tablespoons butter, cut into pieces
  • 1/2 cup heavy cream, heated
  • 2 tablespoon roasted garlic puree
  • 1 pound spinach, stems removed
  • 3 teaspoons wasabi
  • Salt and pepper

Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill or hand mixer/blender and whip in the butter, hot cream and roasted garlic puree.

Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.