Beef Tenderloin with Balsamic Cranberry Wine Sauce
| Category: | MEATS |
Ingredients
Beef Tenderloin with Balsamic Cranberry Wine Sauce Directions
- Preheat oven to 425 degrees. In a large skillet, brown beef in butter on all side over medium - high heat. Transfer beef to a greased shallow roasting pan; season with salt and pepper. Set aside skillet with drippings. Bake roast for 20- 25 minutes or until meat reaches desired doneness ( for medium- rare, a meat thermometer should read 145; medium, 160; well done 170).
- Meanwhile, in reserved skillet, melt 1 tablespoon butter over medium heat. Add shallots; cook and stir for 1 minute. Add garlic; cook and stir for 20 seconds.
- Stir in wine; increase heat to high. Add vinegar, Add cranberry juice, broth and thyme; bring to a boil. Cook for 10-15 minutes or until slightly thickened, stirring occasionally. Reduce heat to medium; whisk in Tuscan Herb Dipping oil. Strain sauce. Slice beef and serve with sauce.
