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Beef Tenderloin with Easy Cranberry Balsamic Sauce

Beef Tenderloin with Easy Cranberry Balsamic Sauce

Approximate Recipe Time: 1 to 1-1/4 hours

INGREDIENTS

From Weiss Meats:

  • 1 whole beef tenderloin roast (about 4 to 5 pounds)

From Your Grocer:

  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon pepper
  • 1/3 cup balsamic vinegar
  • 3 tablespoons finely chopped shallots
  • 1 can (16 ounces) whole berry cranberry sauce
  • 1/4 teaspoon salt

PREPARATION

  • Heat oven to 425°F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
  • Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef.
  • Do not add water or cover.
  • Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
  • Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  • Meanwhile prepare sauce: Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
  • Carve roast into slices; serve with sauce.
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