Ingredients
Scale
- Beef tenderloin roast, about 2–3 pounds
- Fresh cranberries, 12 ounces
- Red wine, 1 cup
- Balsamic vinegar, 2 tablespoons
- Brown sugar, 1/4 cup
- Olive oil, 2 tablespoons
- Dried rosemary, 1 teaspoon
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat the beef tenderloin dry with paper towels and season generously with salt and pepper.
- Step 2: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.
- Step 3: In a medium saucepan, combine cranberries, red wine, balsamic vinegar, brown sugar, and rosemary. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries have burst and the sauce has thickened 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 of the beef reaches 135°F (57°C) for medium-rare, or your desired level of doneness.
- Step 6: Remove from oven and let rest for 10 minutes before slicing and serving. Spoon extra cranberry sauce over the sliced beef.
Notes
- Store leftover cranberry beef tenderloin in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat sliced tenderloin gently in a pan with a bit of the cranberry sauce over low heat to prevent drying.
- Serve sliced cranberry beef tenderloin alongside roasted root vegetables or a creamy polenta for a complete and elegant meal.
- Chef's tip: Before searing the tenderloin, ensure it's thoroughly dry for optimal browning and a beautiful crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American