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Cranberry-Stuffed Beef Tenderloin

 Cranberry-Stuffed Beef Tenderloin
Fresh cranberries and cranberry juice lend a satisfying sweet-tart taste to beef tenderloin. Serving plated dishes to guests makes for a pretty presentation.—Carolyn Cope, Allston, Maryland
12 ServingsPrep: 25 min. Bake: 50 min.


  • 1 cup fresh or frozen cranberries, thawed
  • 1/4 cup dry red wine or beef broth
  • 2 shallots, chopped
  • 1 tablespoon butter
  • 1 beef tenderloin roast (4 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 shallots, chopped
  • 2 tablespoons butter, divided
  • 3/4 cup cranberry juice
  • 3/4 cup dry red wine or beef broth
  • 1/2 cup beef broth
  • 1/2 teaspoon minced fresh thyme


  • In a large saucepan, combine the cranberries, wine, shallots and
  • butter. Cook over medium heat until berries pop, about 15 minutes.
  • Cut a lengthwise slit down the center of the tenderloin to within 1/2
  • in. of bottom. Open tenderloin so it lies flat. On each half, make
  • another lengthwise slit down the center to within 1/2 in. of bottom;
  • open roast and cover with plastic wrap. Flatten to 1/2-in.
  • thickness. Remove plastic.

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Cranberry-Stuffed Beef Tenderloin (continued)

Directions (continued)

  • Sprinkle beef with salt and pepper; spread cranberry mixture over
  • meat. Roll up jelly-roll style, starting with a long side. Tie
  • tenderloin at 2-in. intervals with kitchen string. Place on a rack
  • in a shallow roasting pan.
  • Bake at 425° for 40-50 minutes or until meat reaches desired
  • doneness (for medium-rare, a meat thermometer should read 145°;
  • medium, 160°; well-done, 170°). Let stand for 10 minutes
  • before slicing.
  • Meanwhile, saute shallots in 1 tablespoon butter until tender. Add
  • the juice, wine, broth and thyme. Bring to a boil; cook until liquid
  • is reduced by half, about 20 minutes. Remove from the heat; stir in
  • remaining butter. Serve with beef.
  • Yield: 12 servings (1 cup sauce).
Nutritional Facts: 4 ounces cooked beef with 1 tablespoon sauce equals 271 calories, 12 g fat (5 g saturated fat), 74 mg cholesterol, 109 mg sodium, 5 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.