Allison's Beef Tenderloin

By GNSnavely

Allison Urso

Ingredients

• Whole Beef Tenderloin
• Salt and Pepper to taste (season well - this is a lot of meat)
• Olive Oil
• 2-4 chopped shallots
• 1 cup balsamic vinegar
• 1 can cranberry sauce (jelly - not whole berry)
• 2 Tbsp. dried thyme

Preparation

Step 1

1. Rub the tenderloin well with olive oil, then rub in salt an pepper generously.
2. Place in preheated 425 degree oven.
3. Once the meat begins roasting, saute the shallots in 2 Tbsp. olive oil until tender.
4. Add in vinegar, cranberry sauce, and dried thyme.
5. Bring to a boil and reduce by half.
6. Baste the meat every 10-15 meats with the cranberry mixture, but retain at least half of the cranberry mixture for serving.
7. Roast until meat reaches 120 degrees internal temperature.
8. Allow the meat to rest under a tent of foil for 15 minutes before slicing.
9. Place slices on a platter and top with the remaining cranberry mixture.