Beef Tenderloin With Easy Cranberry Balsamic Sauce

CHRISTMAS SELECTION

beef tenderloin

Serving Size: 8 to 10

Cooking Time:1 to 1-1/4 hours

Ingredients

1 whole beef Tenderloin Roast (about 4 to 5 pounds) 2 tablespoons chopped fresh thyme 1 tablespoon pepper 1/3 cup balsamic vinegar

3 tablespoons finely chopped shallots 1 can (16 ounces) whole berry cranberry sauce 1/4 teaspoon salt

Instructions

  1. Heat oven to 220°C. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
  2. Place Roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 220°C oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
  3. Remove Roast when meat thermometer registers 57°C for medium rare; 63°C for medium. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 6°C to 8°C to reach 63°C for medium rare; 71°C for medium.)
  4. Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
  5. Carve Roast into slices; serve with sauce.

NUTRITIONAL INFORMATION FOR BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE

Nutrition information per serving (1/8 of recipe): 441 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 134 mg cholesterol; 191 mg sodium; 26 g carbohydrate; 1.1 g fiber; 5 g protein; 14.6 mg niacin; 1.1 mg vitamin B6; 2.7 mcg vitamin B12; 3.7 mg iron; 59.3 mcg selenium; 9.2 mg zinc.
This recipe is an excellent source of niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of protein.
Back To Recipes