Recipes
Balsamic-Cranberry Topped Beef Tenderloin
8 servings
1 hour, 15 minutes total (Active 20 minutes)
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Ingredients
- 1 orange, for zest
- 2 tablespoons fresh thyme, finely chopped
- 1 ¼ cups dried sweetened cranberries
- 6 cloves garlic
- 2 teaspoons kosher salt
- ¼ cup presliced green onions
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- ¼ cup olive oil, divided
- 1 tablespoon prepared horseradish
- 3 lb whole beef tenderloin
Prep
- Zest/grate orange peel (no white; 2 teaspoons). Chop thyme.
Steps
- Preheat oven to 425°F. Combine cranberries, garlic, and salt in food processor bowl or blender; process until chopped. Add green onions, brown sugar, and vinegar; process until finely chopped.
- Add 2 tablespoons olive oil, slowly with motor running; process until smooth and blended. Transfer mixture to small bowl; stir in thyme, horseradish, and zest; set aside.
- Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pan, then add tenderloin; cook 4 minutes, turning occasionally, or until browned. Transfer meat to roasting pan; let stand to cool slightly.
- Spoon cranberry mixture evenly over top and sides of meat. Place meat in oven; immediately reduce oven temperature to 375°F. Roast 35–45 minutes and until meat is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer meat to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time. Serve.
Amount per ⅛ recipe serving: Calories 440, Total Fat 19g, Sat Fat 6g, Trans Fat 0.5g, Chol 120mg, Sodium 360mg, Total Carb 25g, Fiber 2g, Sugars 22g, Protein 39g, Calc 2%, Vitamin A 2%, Vitamin C 6%, Iron 25%