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
Total TimePrep: 25 min. Bake: 50 min.
Makes12 servings (1 cup sauce)
- 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
- CRANBERRY WINE SAUCE:
- 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.
- 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.
Nutrition Facts4 ounces cooked beef with about 1 tablespoon sauce: 271 calories, 12g fat (5g saturated fat), 74mg cholesterol, 109mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 33g protein.
Originally published as Cranberry Stuffed Beef Tenderloin with Cranberry Wine Sauce in Holiday & Celebrations Cookbook 2011
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