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
Beef Tenderloins with Cranberry Sauce
Beef Tenderloins with Cranberry Sauce
Prep Time
15 min
Cook Time
20 min
Yield
4 servings
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 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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