Beef Tenderloin with Easy Cranberry Balsamic Sauce
A simple-to-prepare cranberry balsamic sauce easily adds an elegant, festive touch to this recipe for perfectly roasted tenderloin of beef, making it ideal fare for holidays and special occasions.
1 whole beef tenderloin roast (about 4 to 5 pounds)
2 tablespoons chopped fresh thyme
1 tablespoon pepper
1/3 cup balsamic vinegar
3 tablespoons finely chopped shallots
1 (16-ounce) can whole berry cranberry sauce
1/4 teaspoon salt
- Preheat oven to 425°F (220°C). Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F (220°C) oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
- Remove roast when meat thermometer registers 135°F (55°C) for medium rare; 150°F (65°C) for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F | 60°C for medium rare; 160°F | 70°C for medium.)
- Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
- Carve roast into slices; serve with sauce.
Makes 8 to 10 servings.
Recipe and photograph provided courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association.