Ingredients
Scale
- Beef tenderloin roast (about 2–3 pounds)
- Fresh cranberries 12 ounces
- Red wine 1 cup
- Balsamic vinegar 1/4 cup
- Brown sugar 1/4 cup
- Dijon mustard 2 tablespoons
- Olive oil 2 tablespoons
- Rosemary 2 sprigs, chopped
Instructions
- Step 1: Preheat oven to 400°F (200°C). Trim any excess fat from the beef tenderloin. Season the tenderloin generously with salt and pepper.
- Step 2: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.
- Step 3: In a saucepan, combine cranberries, red wine, balsamic vinegar, brown sugar, Dijon mustard, and rosemary. Bring to a simmer and cook until the cranberries burst and the sauce thickens slightly, about 10-15 minutes.
- Step 4: Pour the cranberry sauce over the seared beef tenderloin in the skillet.
- Step 5: Transfer the skillet to the preheated oven and roast for 20-30 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Step 6: Remove from oven and let rest for 10 minutes before slicing and serving. Spoon the cranberry sauce over the sliced tenderloin.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, keeping the sauce separate for best results.
- Gently reheat sliced tenderloin in the cranberry sauce over low heat to prevent drying, adding a splash of beef broth if needed.
- Serve the cranberry beef tenderloin with roasted root vegetables like parsnips and carrots to complement the sweet and savory flavors.
- For an extra depth of flavor, lightly score the beef tenderloin before searing to help the seasonings penetrate the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American