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
- Fresh rosemary: 2 tablespoons, chopped
Instructions
- Step 1: Preheat oven to 425°F (220°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, Dijon mustard, and rosemary. Bring to a simmer over medium heat, stirring occasionally. Cook 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 130-135°F (54-57°C) for medium-rare or your desired doneness.
- Step 6: Remove the skillet from the oven and let the beef tenderloin rest for 10 minutes before slicing and serving with the cranberry sauce.
Notes
- Refrigerate leftover cranberry beef tenderloin in an airtight container for up to 3 days, ensuring the sauce doesn't dry out the beef.
- For best results, gently reheat sliced tenderloin in a skillet with a little of the cranberry sauce over low heat to maintain moisture.
- Slice the beef tenderloin thinly against the grain and serve it alongside roasted root vegetables for a complete and colorful meal.
- Chef's tip: Don't overcrowd the saucepan when making the cranberry sauce; work in batches if needed to ensure even cooking and prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American