An elegant and sophisticated Iftar menu for the 13th day of Ramadan. Creamy mushroom soup, tender beef tenderloin, almond jasmine rice, and raspberry magnolia recipes.

 

 

Creamy Mushroom Soup (Velvety Texture)

 

Method: Sauté finely minced onion in butter, add sliced mushrooms and cook until juices evaporate. Add 1 tbsp flour, sauté, then slowly add 4 cups hot water. Blend until smooth. Stir in 1 cup milk and 1/2 cup heavy cream. Simmer for 5 mins.

 

Searing-Method Beef Tenderloin (Bonfile)

 

Method: Bring 1kg beef tenderloin to room temperature. Sear in a very hot pan for 3-4 mins per side for medium-rare. Finish by basting with 1 tbsp butter. Let the meat rest for 5 mins before slicing. Serve over creamy mashed potatoes.

 

Raspberry Magnolia

 

Method: Cook a classic milk pudding with flour, starch, and sugar. Layer in glass cups with crushed biscuits, pudding, and fresh raspberries. Chill for at least 2 hours.