Niemann's Recipes

https://www2.niemanns.com/Recipes/Detail/1691/Beef_Tenderloin_with_Easy_Cranberry_Balsamic_Sauce

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Beef Tenderloin with Easy Cranberry Balsamic Sauce

You're sure to keep your stamina during the hustle and bustle of the holiday season with this Tenderloin Roast recipe. Served with a cranberry balsamic sauce to make it that much more delicious.

Yield: 10 servings

Preparation Time: and Total Time: 1 hr 15 min

Ingredients

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Nutrition Facts

Yield: 10 servings

Approximate Nutrient Content per serving:

Calories: 320
Calories From Fat: 90
Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 115mg
Sodium: 130mg
Total Carbohydrates: 21g
Dietary Fiber: 0g
Protein: 38g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oven to 425 degrees F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.

Place Roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425 degrees F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.

Remove Roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for medium. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to 15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)

Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.

Carve Roast into slices; serve with sauce.

SAFE HANDLING TIPS:

Wash hands with soap and water before cooking and always after touching raw meat.

Separate raw meat from other foods.

Wash all cutting boards, utensils, and dishes after touching raw meat.

Do not reuse marinades used on raw foods.

Wash all produce prior to use.

Cook beef until temperature reaches 145•F for medium rare steaks and roasts 160•F for ground beef.

Refrigerate food promptly.

Please note that some ingredients and brands may not be available in every store.

This recipe and image courtesy of www.beefitswhatsfordinner.com

Niemann's Recipes

https://www2.niemanns.com/Recipes/Detail/1691/Beef_Tenderloin_with_Easy_Cranberry_Balsamic_Sauce