Beef Tenderloins with Cranberry Sauce Recipe

Beef Tenderloins with Cranberry Sauce Recipe
Beef Tenderloins with Cranberry Sauce Recipe photo by Taste of Home
Publisher Photo

Beef Tenderloins with Cranberry Sauce Recipe

Be the first to add a review
Publisher Photo
I serve this cranberry sauce with beef tenderloins for occasional family meals, but it also works great with wild game. &mdash:Steven Jonas, Pierre, South Dakota
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 4 beef tenderloin steaks (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • SAUCE:
  • 1 pound frozen cranberries, thawed
  • 1-1/2 cups dry red wine
  • 1/2 cup packed brown sugar
  • 1/2 cup balsamic vinegar
  • 2 fresh rosemary sprigs
  • 1 tablespoon lemon juice
  • 1 shallot, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Sprinkle steaks with salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan.
Bake, uncovered, at 375° for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, shallot, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly.
Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks. Yield: 4 servings.
Originally published as Beef Tenderloins with Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p67

Popular Videos

  • 4 beef tenderloin steaks (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • SAUCE:
  • 1 pound frozen cranberries, thawed
  • 1-1/2 cups dry red wine
  • 1/2 cup packed brown sugar
  • 1/2 cup balsamic vinegar
  • 2 fresh rosemary sprigs
  • 1 tablespoon lemon juice
  • 1 shallot, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Sprinkle steaks with salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan.
  2. Bake, uncovered, at 375° for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
  3. Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, shallot, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly.
  4. Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks. Yield: 4 servings.
Originally published as Beef Tenderloins with Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef Tenderloins with Cranberry Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review