A delicious roe tenderloin that’s hard to resist

Spring roe tenderloin (serves 4)

Ingredients Instructions
  • 150g roe tenderloin per person
  • ½ Tbs oil
  • For the jus: 1 Tbs cranberry sauce
  • 1 tbs red currant jelly
  • ¼ pint red wine (leftover is fine)
  • Prepare the jus by placing all the ingredients in a small saucepan. Bring to the boil, stir and then simmer for about 20 mins until reduced by 75% - it should be shiny and thick.
  • Once the jus is ready to serve, pan fry the tenderloin for 1-2 minutes on both sides to seal.
  • Once the jus is ready to serve, pan fry the tenderloin for 1-2 minutes on both sides to seal.
  • Present 1cm slices on the plate with the jus drizzled over, and garnish with a touch of parsley or other decorative herb.
  • Serve with roast potato chunks. Chop sweet potatoes and white potatoes in 2cm cubes and roast with olive oil, salt, rosemary and peeled garlic cloves. Alternatively, a simple green salad goes beautifully.