Name: Beef Tenderloins with Cranberry Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 beef tenderloin steaks (6 ounces each) -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 1 tablespoon olive oil -; Sauce: -; 1 pound frozen cranberries, thawed -; 1-1/2 cups dry red wine -; 1/2 cup packed brown sugar -; 1/2 cup balsamic vinegar -; 2 fresh rosemary sprigs -; 1 tablespoon lemon juice -; 1 shallot, finely chopped -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Beef Tenderloins with Cranberry Sauce

1. 4 beef tenderloin steaks (6 ounces each) -

2. 1/4 teaspoon salt -

3. 1/4 teaspoon pepper -

4. 1 tablespoon olive oil -

5. Sauce: -

6. 1 pound frozen cranberries, thawed -

7. 1-1/2 cups dry red wine -

8. 1/2 cup packed brown sugar -

9. 1/2 cup balsamic vinegar -

10. 2 fresh rosemary sprigs -

11. 1 tablespoon lemon juice -

12. 1 shallot, finely chopped -

13. 1/2 teaspoon salt -

14. 1/4 teaspoon pepper -

How to cook deliciously - Beef Tenderloins with Cranberry Sauce

1. Stage

Sprinkle steaks with salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan.

2. Stage

Bake, uncovered, at 375° for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm.

3. Stage

Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, shallot, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly.

4. Stage

Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks.