Put tournedos in a sealable plastic bag.

Mix vegetable oil, vinegar, raspberries, mustard, thyme and sugar. Pour half over chicken and save remainder for use in the sauce.

Close bag and refrigerate for 2 hours.  Remove tournedos from the bag and throw out the used marinade.

Oven method: Preheat oven to 350F.  In a skillet over medium high heat brown the tournedos for 5 minutes, turning once.  Transfer to a baking dish and roast for about 25 minutes or until a meat thermometer inserted in the thickest part reads 170F. Remove from the oven and let stand 5 minutes before serving.

Grill method: Set barbecue to medium heat and grill for 25 minutes or until a meat thermometer reads 170F. Remove from the oven and let stand 5 minutes before serving.

Sauce:
In a pot combine the saved marinade and the chicken stock. Bring to a boil and cook for 2 minutes.

Stir in cream and cook for about 2 minutes or until slightly thickened.

Season with salt and pepper. Serve tournedos with sauce.|Put tournedos in a sealable plastic bag.

Mix vegetable oil, vinegar, raspberries, mustard, thyme and sugar. Pour half over chicken and save remainder for use in the sauce.

Close bag and refrigerate for 2 hours.  Remove tournedos from the bag and throw out the used marinade.

Oven method: Preheat oven to 350F.  In a skillet over medium high heat brown the tournedos for 5 minutes, turning once.  Transfer to a baking dish and roast for about 25 minutes or until a meat thermometer inserted in the thickest part reads 170F. Remove from the oven and let stand 5 minutes before serving.

Grill method: Set barbecue to medium heat and grill for 25 minutes or until a meat thermometer reads 170F. Remove from the oven and let stand 5 minutes before serving.

Sauce:
In a pot combine the saved marinade and the chicken stock. Bring to a boil and cook for 2 minutes.

Stir in cream and cook for about 2 minutes or until slightly thickened.

Season with salt and pepper. Serve tournedos with sauce.