Baked secret with raspberry sauce and baked potatoes

Preparation

1. Preheat the oven to 220º C

2. Peel the shallots, and cut them in half

3. We put them in the oven in a refractory dish until they are golden.

4. On the other hand, season the meat

5. In a bowl, mix oil and honey and massage the meat well with the mixture

6. With the very hot pan we seal the meat, that is, we brown it on all sides to preserve the juices inside

7. Then we put it in the oven on top of the shallots and cook for about 20 minutes.

8. It has to be pink inside (unless we like it well done...)

9. After the time has elapsed, we take out the meat and add the glass of muscatel on the oven tray, letting it reduce

10. Once ready, we remove and reserve.

11. In the same pan where we browned the meat, we poached a chopped chive

12. Add the glass of red wine and reduce to medium low heat (it should be about half the liquid or something less)

13. Add the meat juices and a little broth, along with the roasted shallots

14. Add a tablespoon of mustard and a tablespoon of raspberry jam, letting it boil for a few minutes

15. We crush everything and pass through a Chinese or strainer

16. If it is too runny, we can thicken the sauce with 1 tablespoon of cornstarch (diluted in a little cold water).

17. For the baker potatoes, cut the potatoes into thin slices (if we have a mandolin better)

18. We also cut the chives into rings and chop the peppers into cubes.

19. In a pan with plenty of oil, we put everything over low heat until the potatoes are done (it is actually boiling in oil)

20. When we prick them and they are tender they will be at their point

21. When they are ready, drain them with a slotted spoon and place them in the oven for about 10 minutes at 200º C so that they lightly brown.

22. Cut the meat into thin slices and serve with the garnish of potatoes and vegetables

23. Pour the sauce into a sauce boat for everyone to serve.