Beef Tenderloin with Balsamic Cranberry Wine Sauce | Celia's Gourmet Foods Cookbook

Beef Tenderloin with Balsamic Cranberry Wine Sauce

MEATS 102 Last Update: Dec 27, 2019 Created: Dec 27, 2019
Beef Tenderloin with Balsamic Cranberry Wine Sauce
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Beef Tenderloin with Balsamic Cranberry Wine Sauce

Ingredients

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
  2. thermometer should read 145; medium, 160; well done 170). Meanwhile, in reserved skillet, melt 1 tablespoon 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 vinegar, Add 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 Roasted Garlic Vinaigrette. Strain sauce. Slice beef and serve with sauce.

Beef Tenderloin with Balsamic Cranberry Wine Sauce



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Beef Tenderloin with Balsamic Cranberry Wine Sauce

Ingredients

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
  2. thermometer should read 145; medium, 160; well done 170). Meanwhile, in reserved skillet, melt 1 tablespoon 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 vinegar, Add 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 Roasted Garlic Vinaigrette. Strain sauce. Slice beef and serve with sauce.

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