Serves 2

Prep time 45 minutes


For the Berries and Red Wine Sauce
240 ml water
40 gm sugar
1/4 tsp black pepper powder
30 ml lemon juice
140 gm frozen Raspberry & Blueberry
1/4 tsp sea salt
120 ml red wine

For the Beef Tenderloin Marinade
260 gm beef tenderloin
1/4 tsp sea salt
1/2 tsp black pepper powder
1/4 tsp rosemary powder
80 gm olive oil

For the Mashed Potato
140 gm boiled potato
1/4 tsp sea salt
1/4 tsp white pepper powder
40 ml cooking cream

For Serving
160 gm mashed potato
2 pcs grilled beef tenderloin
200 ml red wine sauce
6 pcs micro edible flower
4 gm fried spring onion
4 pcs microgreens


For the Berries and Red Wine Sauce
In a saucepan add all the ingredients except the mixed berries and cook for 8 minutes on a medium heat. Add the berries and cook on a low heat for a further 5 minutes.

For the Beef Tenderloin Marinade
In a bowl add all the ingredients and mix well to marinate the beef tenderloin.

For the Mashed Potato
Boil the potato for 15 minutes, then remove the skin and mash well.
In a saucepan add all the ingredients, and cook on a low heat until smooth.

For Frying the Spring Onion
Julienne the spring onion and fry in a preheated fryer at 160°C for 30 seconds.

For the Beef Tenderloin
On a preheated griddle pan, grill the beef tenderloin on both sides for 6 minutes, then season with a pinch of salt and pepper.

For Serving
On the plate, place the grilled beef tenderloin beside the mashed potato. Then drizzle the berry and red wine sauce on top of the beef. Finally garnish with fried spring onion, micro greens and the micro edible flowers.

Recipe By Chef Faisal for Served Issue 21
Read Chef Faisal’s interview here