Roast Beef Tenderloin with Cranberry-Red Wine Sauce Recipe -
Roast Beef Tenderloin with Cranberry-Red Wine Sauce Recipe

Roast Beef Tenderloin with Cranberry-Red Wine Sauce

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"Your guests will love this perfectly roasted beef tenderloin served with cranberry-red wine sauce seasoned with fresh thyme."

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Original recipe makes 6 servings Change Servings


  1. Heat oven to 425 degrees F. Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium-high heat until hot. Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet.
  2. Bake 20 to 25 minutes or until internal thermometer reaches 132 to 135 degrees F. for medium-rare. Let stand loosely covered 10 minutes before slicing. Slice and place on a platter.
  3. Meanwhile, add 1 tablespoon of the butter to reserved skillet and melt over medium heat. Add shallots and cook 1 minute. Add garlic and cook 20 seconds. Add wine and increase heat to high. Add cranberry juice blend, beef broth and thyme and boil 10 to 15 minutes or until slightly thickened. Reduce heat to medium and whisk in remaining 2 tablespoons butter; strain. Spoon over beef before serving.
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  • Copyright ©2003 to 2009 Ocean Spray Cranberries, Inc. and Ocean Spray International, Inc. All rights reserved.

Reviews More Reviews

Sep 28, 2009

Yum! Made this last night and followed the directions except I did not strain the sauce, I left in all the pieces of shallot and garlic. Served with mashed potatoes and poured the sauce on them also. My picky husband and son loved it!

Nov 30, 2009

The tenderloin came out wonderful, but the sauce was just ok but others at the dinner party liked it. The sauce took longer than the time stated to thicken.

Mar 11, 2010

I thought it was a wonderful dish! We had aspargus on the side and we added cranberry juice and real cranberries in the sauce and it was delicious. I would suggest putting real cranberries into the sauce because it looks more homemade that way and it taste far better. :) Enjoy!

Dec 29, 2010

I dd this sauce for a Christmas roast and it was excellent. As others have stated, it needs more time. I reduced my sauce at least 45 minutes at a fairly rolling boil. I then added a T. of flour mixed with water to finish it. The sauce is easy and forgiving but I don't know if I would have liked it without straining. Visually, the glossy, deep red color, really dresses up the plate.

Jan 04, 2011

I made this for Christmas dinner, and it was the best! I doubled the recipe on the sauce because I had a 4lb tenderloin. It took close to an hour to thicken and well worth the wait. Everybody raved about it! I will make this again.

Jan 15, 2010

This was sooooooo yummy! I used Chianti for the red wine, and it was fabulous!

Oct 29, 2010

Delicious! Only suggestion is to thicken sauce with flour or corn startch.

Jul 23, 2010

We love this dish! When making the sauce, I also toss in a handful of sweetened dried cranberries.


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