Beef Tenderloin with Balsamic Cranberry Wine Sauce Recipe

Beef Tenderloin with Balsamic Cranberry Wine Sauce

For a simple yet sophisticated entree for your friends or family, you have to try this beef tenderloin dish. A savory, rich beef roast tossed in one of our favorite olive oils, tuscan herb, worthy of any Sunday dinner!

Ingredients:

  • 1 Center Cut Beef Tenderloin Roast (2 pounds)
  • 1 Tbs. of The Olive Tap’s Tuscan Herb Olive Oil
  • Salt and Pepper (to taste)
  • 3 Tbs. butter (divided)
  • 1/3 Cup minced shallots
  • 1 garlic clove (minced)
  • 1/2 Cup The Olive Tap’s Aceto Balsamico di Modena, 4 Leaf Quality
  • 1 Cup dry red wine
  • 1 Cup 100% cranberry juice blend
  • 3/4 Cup beef broth
  • 1 tsp. of fresh thyme (chopped)

Directions:

  1. Preheat oven to 425 degrees.
  2. In a large skillet, brown beef in butter on all side over medium–high heat.
  3. Transfer beef to a greased shallow roasting pan, season with salt and pepper.
  4. Set aside skillet with drippings.
  5. 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)
  6. Meanwhile, in reserved skillet, melt 1 tablespoon butter over medium heat.
  7. Add shallots; cook and stir for 1 minute.
  8. Add garlic; cook and stir for 20 seconds.
  9. Stir in wine; increase heat to high.
  10. Add Balsamic Vinegar, cranberry juice, broth and thyme; bring to a boil.
  11. Cook for 10-15 minutes or until slightly thickened, stirring occasionally.
  12. Reduce heat to medium then whisk in Tuscan Herb Olive Oil or Scallion Olive Oil.
  13. Strain sauce.
  14. Slice beef and serve with sauce.

 

ENJOY!

-An Olive Tap Recipe Adaptation by Sam, Long Grove

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