Beef Tenderloin with Balsamic Cranberry Wine Sauce Recipe

Beef Tenderloin with Balsamic Cranberry Wine Sauce

Beef Tenderloin with Balsamic Cranberry Wine Sauce Recipe

A beef roast worthy of Sunday dinner!

Ingredients:

  • 1 Center Cut Beef Tenderloin Roast (2 lbs.)
  • 1 T. The Olive Tap’s Tuscan Herb Infused Olive Oil
  • Salt and Pepper, to taste
  • 3 T. butter, divided
  • 1/3 C. minced shallots
  • 1 garlic clove, minced
  • 1/2 C. The Olive Tap’s Aceto Balsamico di Modena, 4 Leaf Quality
  • 1 C. dry red wine
  • 1 C. 100% cranberry juice blend
  • 3/4 C. beef broth
  • 1 t. fresh thyme, chopped

Directions:

  1. Preheat oven to 425 degrees. In a large skillet, brown beef in butter on all side over medium – high heat. Transfer beef to a greased shallow roasting pan; season with salt and pepper. Set aside skillet with drippings. Bake roast for 20- 25 minutes or until meat reaches desired doneness ( for medium- rare, a meat thermometer should read 145; medium, 160; well done 170).
  2. Meanwhile, in reserved skillet, melt 1 T. butter over medium heat. Add shallots; cook and stir for 1 minute. Add garlic; cook and stir for 20 seconds.
  3. Stir in wine; increase heat to high. Add Balsamic Vinegar, cranberry juice, broth and thyme; bring to a boil. Cook for 10-15 minutes or until slightly thickened, stirring occasionally. Reduce heat to medium; whisk in Tuscan Herb Olive Oil or Scallion Olive Oil. Strain sauce.
  4. Slice beef and serve with sauce.

    An Olive Tap Recipe Adaptation by Sam, Long Grove