Tomorrow is Thanksgiving, a day often celebrated with cranberry sauce dishes, such as this delicious roast beef tenderloin.
Cooking time: 20 minutes
Cooking time: 40 minutes
Number of servings: 6
Ingredients
1 tbsp olive oil
900g tenderloin
salt and pepper
3 tbsp butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
240ml red wine
240ml Ocean Spray® Cranberry juice
180ml beef stock
1 tsp fresh thyme, chopped
3-4 tbsp Ocean Spray® Cranberry compote or the new Ocean Spray® Cranberry &Apple compote
Preparation
1. Preheat the oven to 220°C. Grease the baking paper with a little oil. Heat the remaining oil in a large frying pan until hot. Add the tenderloin and cook for 4 to 6 minutes on each side. Lower the heat if necessary. Place the tenderloin on the baking paper and sprinkle with salt and pepper. Leave the frying pan with the oil in it for later use.
2. Roast the tenderloin for about 25-35 minutes or slightly less if you want it medium-rare. Remove the tenderloin from the oven and let it rest for about 10 minutes before carving.
3. Meanwhile, put 1 tsp butter in the frying pan and let it melt over medium heat. Add the shallots and fry for about 1 minute. Then add the garlic and fry it for 20 seconds. Add the wine and turn up the heat. Then add the cranberry juice, beef stock and thyme and cook for 10 to 15 minutes or until the sauce is slightly thickened. Turn the heat to medium and add the remaining butter to the cranberry sauce until you get a thicker sauce. Strain the sauce and serve with the sliced beef tenderloin.
Enjoy your meal!
This is an Ocean Spray recipe.
