Beef Tenderloin With Easy Cranberry Balsamic Sauce

Beef Tenderloin With Easy Cranberry Balsamic Sauce

"A ruby red sauce of balsamic vinegar, shallots, and cranberries tastes as wonderful as it looks, and is a delicious complement to roasted beef tenderloin."
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Ingredients

1 h 15 m servings 471 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Heat oven to 425 degrees F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
  2. 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 degrees F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
  3. Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F 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 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
  4. 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.
  5. Carve roast into slices; serve with sauce.

Footnotes

  • This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Reviews

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I had half a can of whole cranberry sauce to use up and chose this recipe. Instead of a 4 lb. beef tenderloin I just used two nice filets. I made the sauce early in the day and let it sit at r...

I didn't have fresh thyme, so I used dried. Was a little much, since I did the seasoning amount called for, but only have about 1 1/2 pounds tenderloin (we butcher our cattle much smaller...and ...

delicious!

Wonderful! Made for Christmas Dinner just as recipe directed and it was great - everyone loved it. I used an 8 lb untrimmed beef tenderloin, but once trimmed was easily 6 lb. Feed 6 adults wi...

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