Beef Tenderloin With Easy Cranberry Balsamic Sauce Recipe -
Beef Tenderloin With Easy Cranberry Balsamic Sauce Recipe
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Beef Tenderloin With Easy Cranberry Balsamic Sauce

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"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr 15 mins


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

Reviews More Reviews

Oct 19, 2010

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 room temperature, reheating it just before serving. We grilled our steaks and when plating, I spooned some sauce on the plates and topped it with the filets. Nice flavor that we enjoyed very much. I will say this isn’t the prettiest sauce. The balsamic vinegar makes it a very dark brown. So, not exactly appealing to the eye, but definitely delicious!

Nov 01, 2010

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 we have the cuts just aren't as big). Was really good, though. My husband said he could do without the thyme, but I think it was just that it was too much. I liked it! I cut the sauce recipe in half. The sauce was a great compliment to the tenderloin! Thanks for the recipe!


7 Ratings

Dec 27, 2010


Jan 03, 2011

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 will a few leftovers.


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  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 37.8 g
  • 76%
  • Sodium
  • 165 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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