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
|1||whole beef tenderloin roast (4 to 5 pounds)|
|2||tablespoons||chopped fresh thyme|
|3||tablespoons||finely chopped shallots|
|1||can||(16 ounces) whole berry cranberry sauce|
Yield: 10 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||90|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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 145F for medium rare steaks and roasts 160F for ground beef.
Refrigerate food promptly.
Please note that some ingredients and brands may not be available in every store.
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