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Beef Tenderloins with Cranberry Sauce

I serve this cranberry sauce with beef tenderloins for occasional family meals, but it also works great with wild game. —Steven Jonas, Pierre, South Dakota
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4 servings


  • 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


  • 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 135°; medium, 140°; medium-well, 145°). 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.

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