Roast Beef Tenderloin with Cranberry-Red Wine Sauce

Roast Beef Tenderloin with Cranberry-Red Wine Sauce

Roast Beef Tenderloin with Cranberry-Red Wine Sauce
  • Prep Time

    20 minutes
  • Serving Size

    6 servings


  • Olive oil1 tablespoon
  • Center-cut beef tenderloin1 (2 lb.)
  • Salt and pepper
  • Butter3 tablespoons
  • Minced shallots1/3 cup
  • Garlic cloves2
  • Red wine1 cup
  • 100% Juice Blend Cranberry1 cup
  • Beef broth3/4 cup
  • Chopped fresh thyme1 teaspoon
  • 100% Juice Blend - Cranberry front image.

    Featured Product

    100% Juice Blend Cranberry


Heat oven to 425°F. Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium-high heat until hot. Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet. Bake 20 to 25 minutes or until internal thermometer reaches 132 to 135 for medium-rare. Let stand loosely covered 10 minutes before slicing. Meanwhile, add 1 tablespoon of the butter to reserved skillet and melt over medium heat. Add shallots and cook 1 minute. Add garlic and cook 20 seconds. Add wine and increase heat to high. Add cranberry juice, beef broth and thyme and boil 10 to 15 minutes or until slightly thickened (you’ll see the bottom of the pan as you stir). Reduce heat to medium and whisk in remaining 2 tablespoons butter; strain. Makes 6 servings