Roast Beef Tenderloin with Cranberry-Red Wine Sauce

By á-2304

Ingredients

• 1 Tbsp. EVOO
• beef tenderdloin
• salt
• pepper
• 3 Tbsp. butter
• 1/3 cup minced shallots
• 2 garlic cloves, minced
• 1 cup red wine
• 1 cup cranberry juice
• 3/4 cup chicken broth
• 1 tsp. chopped fresh thyme

Preparation

Step 1

Heat oven to 425. Spray small rimmed baking sheet with baking spray. Heat oil in large skillet over medium-heat until hot. Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet.

Bake 20-25 minutes or until it reaches desired doneness. Let stand loosely covered 10 minutes before slicing. Slice and place on platter.

Meanwhile, add one tablespoon butter to reserved skillet and melt over medium heat. Add shallots and cook one minute. Add garlic and cook 20 seconds. Add wine and increase heat to high. Add cranberry juice, broth and thyme and boil 10-15 minutes or until thickened. Reduce heat and whisk in remaining butter; strain. Serve with meat.